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Makaronia Me Kima (Greek Style Meat Sauce) Recipe

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4 from 6 reviews

Makaronia Me Kima is a classic Greek-style pasta dish featuring bucatini pasta topped with a rich and aromatic meat sauce made from lean ground beef, vegetables, and a blend of traditional spices like cinnamon and bay leaves. This hearty and comforting recipe is simmered to perfection to develop deep flavors, then served with grated parmesan for a delicious finish.

Ingredients

Meat Sauce

  • 2 tablespoons extra virgin olive oil
  • 1 large red onion, finely chopped
  • 1 medium carrot, finely chopped or grated
  • 2–3 celery stalks, finely chopped
  • 2 large garlic cloves, chopped
  • 2 tablespoons tomato paste
  • 1 lb (500 g) lean ground beef
  • ½ cup (100 ml) beef broth
  • 1 teaspoon red vinegar
  • ½ teaspoon sugar
  • 1 teaspoon ground cinnamon
  • 2 large garlic cloves (whole)
  • 2–3 bay leaves
  • 1 cinnamon stick
  • 1 can (14 oz / 400 g) crushed tomatoes
  • Salt and freshly ground black pepper, to taste

Pasta and Serving

  • 10.5 oz (300 g) bucatini
  • Grated parmesan, to serve

Instructions

  1. Prepare the aromatics: Heat the olive oil in a large pan or pot over medium heat. Add the finely chopped onion and sauté for 4–5 minutes until soft and translucent, creating a flavorful base for the sauce.
  2. Add vegetables: Stir in the chopped carrot and celery, cooking for another 3–4 minutes until the vegetables are fragrant and slightly softened, which adds subtle sweetness and texture to the sauce.
  3. Incorporate garlic and tomato paste: Mix in the chopped garlic and tomato paste, cooking for 1–2 minutes to allow the tomato paste to caramelize slightly, enhancing its rich flavor.
  4. Brown the meat: Add the lean ground beef to the pan, breaking it up with a spoon. Cook until completely browned and no longer pink. Season with salt and freshly ground black pepper to taste for balanced seasoning.
  5. Deglaze and season: Pour in the beef broth, red vinegar, and sugar, stirring well. Let the mixture simmer for 2–3 minutes to deepen the flavor and slightly reduce the liquid.
  6. Add spices and tomatoes: Stir in the ground cinnamon, whole garlic cloves, bay leaves, cinnamon stick, and crushed tomatoes. Mix thoroughly to combine all the flavors.
  7. Simmer the sauce: Reduce the heat to low, partially cover the pot, and allow the sauce to simmer gently for 30–35 minutes. Stir occasionally until the sauce thickens and the flavors meld beautifully. Adjust salt and pepper if needed.
  8. Cook the pasta: While the sauce simmers, cook the bucatini in well-salted boiling water according to the package instructions until al dente. Drain the pasta thoroughly.
  9. Finish and serve: Remove the bay leaves and cinnamon stick from the sauce. Plate the cooked bucatini and generously spoon the meat sauce over the top. Finish with grated parmesan cheese for a classic touch.

Notes

  • Using lean ground beef helps keep the sauce hearty but not overly greasy.
  • Simmering the sauce for the full 30–35 minutes ensures all spices meld and intensify the flavor.
  • Whole garlic cloves are added during simmering for a mild garlic infusion; these can be removed or mashed into the sauce if desired.
  • For a richer sauce, you can add a splash of red wine along with the beef broth.
  • Ensure to salt the pasta water well to enhance the pasta’s flavor.
  • Grated parmesan can be substituted with kefalotyri or another hard Greek cheese for authenticity.

Find it online: https://yumntasty.com/makaronia-me-kima-greek-style-meat-sauce-recipe/