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A plate with greek spaghetti with meat sauce, a bowl with red chili peppers, some fresh herbs, and a cloth napkin.

Greek Spaghetti With Meat Sauce - Makaronia me Kima

A Greek spaghetti with meat sauce - makaronia me kima is comforting and delicious. Slowly cooked, with red wine, lots of aromatics, and good tomatoes all flavors develop and really shine.
Course Main
Cuisine Greek
Prep Time 20 minutes
Cook Time 3 hours
Servings 8
Calories 394kcal
Author by Jenny Skrapaliori Graves


  • 2 lb ground beef
  • 3 tbsp olive oil
  • 1 medium onion diced
  • 2 cloves garlic sliced
  • 1 celery stalk diced
  • 2 medium carrots diced
  • 2 tbs tomato paste
  • 1 tbsp dry oregano
  • 1 tbsp thyme leaves
  • 1 organic palm oil-free veggie bouillon cubes
  • 1 bay leaf
  • 3-4 cloves
  • 32 oz San Marzano tomatoes like Gustarosso.
  • 1 cinnamon stick
  • 1 tbsp ground nutmeg
  • salt
  • freshly ground pepper


  • Add 2–3 tablespoons olive oil in a large pot. In medium heat, add the onion—season with a pinch of salt. Stir and sauté until onion is translucent. Add the garlic and stir.
  • Add the celery and carrots. Stir well. Add 2 tablespoons of tomato paste. Stir everything well and season with salt, fresh ground pepper, and one tablespoon of dry oregano. Add the bay leaf, cloves, and thyme leaves. Keeping sautéing for 2-3 min and let flavors develop. 
  • Add ½ cup water, add the bouillon, stir everything well and lower heat. Simmer for 15 min or so. 
  • Increase heat to medium and add the ground meat. Break the meat with a wooden spoon to avoid large chunks. Brown the ground meat all over.
  • Add the wine. Increase heat to high and let the alcohol evaporate for 1-2 minutes.
  • Add the tomatoes, cinnamon stick, and 1 tablespoon ground nutmeg. Break up the tomatoes with your spoon. Stir everything well, add ½ cup of water.
    Lower heat and simmer the sauce for 3 hours, occasionally checking if you need to add more water. 
  • Adjust salt and pepper to taste. Serve over your favorite pasta with plenty of parmesan cheese.


  • The more the sauce slow cooks, the better it will taste. If you can afford 3-4 hours of simmer, you will discover a deep, wonderful flavor in your sauce.
  • You can substitute 1 lb ground beef with 1 lb ground pork or 1 lb ground sausage. If you like some heat, use hot Italian ground sausage.
  • In the summer, when good tomatoes are in abundance, use 32 oz fresh tomatoes, grated instead of 32 oz San Marzano. Depending on how sweet the fresh tomatoes are, mix a tsp of sugar in the grated tomatoes before adding to cut on the acidity if you need to.
Nutritional Info – Please keep in mind that the nutritional information provided is only an estimate and can vary based on the products used.


Calories: 394kcal | Carbohydrates: 13g | Protein: 22g | Fat: 29g | Saturated Fat: 10g | Cholesterol: 81mg | Sodium: 273mg | Potassium: 761mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2875IU | Vitamin C: 14mg | Calcium: 78mg | Iron: 4mg