Makaronia Me Kima (Greek Spaghetti and Meatsauce)

December 1, 2006 · 6 comments

in beef,dairy-free,greek,lamb,pasta

Photo added 7/12 (original photo lost during domain switch)


Normally, I don’t feel like cooking on Fridays so I tend to throw something in the crockpot in the morning, or we eat out that night. Tonight neither was an option, so I went with something pretty simple–spaghetti and meatsauce. Rather than the traditional pasta sauce, I made a Greek-style one (well, it’s traditional for me, I guess). Greek meatsauce (kima) is thicker and more spicy-sweet than a regular bolognese. To say it was a staple growing up would be an understatement. We ate it at least weekly and I find myself making it almost monthly (that’s a lot for someone who likes to try new foods as often as I do).

It does take a bit of time to cook, but it’s mostly hands-off.  You can also make it ahead of time and then just gently reheat it with a small amount of extra water or broth while your pasta boils. I like to use small food safe bags for the allspice, cinnamon, and bay, which is much easier to fish out at the end!

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{ 5 comments… read them below or add one }

JBean Cuisine February 21, 2012 at 4:01 pm

This is one of THE BEST sauces we’ve had, and it has easily become a favourite in our house. It’s perfect for a weeknight meal.
Thanks Elly :)!


elly February 21, 2012 at 5:35 pm

Yay! So happy you enjoy it!


Kris July 25, 2014 at 10:01 am

I sought out this recipe to make for my Greek partner and it’s now in steady rotation. It’s perfect! My only change is to add a bit of red wine – tip from my MIL. :)


elly July 25, 2014 at 10:04 am

Glad you like it!


E Ntantos May 16, 2015 at 9:19 am

Excellent version of a classic! But as your fellow I have to ask; Makaronatha me kreas on a Friday??? δεν ινει ηκανον! LOL


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