📝 About This Recipe
Makaronia me Kima is the quintessential Greek comfort food, a hearty meat sauce served over thick pasta that tastes like a warm hug from a Greek grandmother. Unlike Italian Bolognese, this sauce is defined by aromatic warm spices like cinnamon and cloves, simmered with red wine and sweet tomatoes for a deep, complex flavor. It is a beloved family staple found in every Greek household, offering a rustic and soul-satisfying meal that is perfect for Sunday dinners.
🥗 Ingredients
For the Meat Sauce (Kima)
- 1.5 lbs Ground Beef (80/20 lean-to-fat ratio preferred)
- 3 tablespoons Extra Virgin Olive Oil
- 1 large Yellow Onion (finely chopped)
- 3 cloves Garlic (minced)
- 2 tablespoons Tomato Paste
- 1/2 cup Dry Red Wine (such as Agiorgitiko or Cabernet Sauvignon)
- 14 ounces Crushed Tomatoes (canned, high quality)
- 1 piece Cinnamon Stick
- 1/4 teaspoon Ground Cloves
- 1 teaspoon Dried Oregano (Greek oregano is best)
- 1 piece Bay Leaf
- 1/2 teaspoon Sugar (to balance acidity)
- to taste Salt and Black Pepper
For the Pasta and Garnish
- 1 lb Misko No. 6 or Bucatini (thick hollow pasta)
- 1 cup Kefalotyri or Mizithra Cheese (finely grated)
- 2 tablespoons Fresh Parsley (finely chopped for garnish)
- 1 tablespoon Unsalted Butter (for tossing the pasta)
👨🍳 Instructions
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1
Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat.
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2
Add the finely chopped onion and sauté for 5-7 minutes until translucent and slightly golden.
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3
Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
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4
Increase the heat to high and add the ground beef. Break it apart with a wooden spoon and cook until browned and no longer pink, about 8-10 minutes.
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5
Stir in the tomato paste and cook for 2 minutes, allowing it to slightly caramelize against the bottom of the pan for extra depth.
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6
Pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer until the alcohol smell dissipates, about 2-3 minutes.
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7
Add the crushed tomatoes, cinnamon stick, ground cloves, bay leaf, oregano, sugar, salt, and pepper. Stir well to combine.
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8
Reduce the heat to low, cover partially, and let the sauce simmer gently for 45-50 minutes. The sauce should be thick and rich, not watery.
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9
While the sauce is simmering, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente.
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10
Drain the pasta and return it to the pot. Toss with one tablespoon of butter or a splash of olive oil to prevent sticking.
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11
Taste the meat sauce and adjust the seasoning. Remove the cinnamon stick and bay leaf.
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12
To serve, place a generous portion of pasta on a plate, top with a large ladle of the meat sauce, and sprinkle heavily with grated Kefalotyri cheese and fresh parsley.
💡 Chef's Tips
Use Misko No. 6 pasta if you can find it; it's the traditional choice for this dish due to its thickness. Don't skip the cinnamon and cloves; these spices are what distinguish Kima from Italian meat sauces. If the sauce becomes too thick while simmering, add a splash of the pasta cooking water to loosen it. For the best flavor, make the sauce a day in advance as the spices meld and deepen overnight. Always use a salty, hard Greek cheese like Kefalotyri or dry Mizithra; if unavailable, Pecorino Romano is the best substitute.
🍽️ Serving Suggestions
Serve with a classic Horiatiki (Greek Village Salad) with plenty of feta and olives. Pair with a robust Greek red wine like an Agiorgitiko or a Xinomavro. Provide extra bowls of grated cheese on the table for guests to add more as they please. Accompany with warm, crusty sourdough bread to soak up the remaining sauce. A side of roasted lemon potatoes or steamed wild greens (Horta) balances the richness of the pasta.