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Greek-Style Spaghetti Bolognese (Makaronia me Kima)

Name: Greek-Style Spaghetti Bolognese (Makaronia me Kima)
Yield: 6
Cuisine: Greek
Ingredients: 1kg beef mince; 2 tablespoons olive oil; 1 heaped teaspoon butter; 1 large brown onion, finely chopped; 3 large garlic cloves, minced; 1 cinnamon stick; 2 bay leaves; Sea salt and generous cracked black pepper; 2 heaped tablespoons tomato paste; 3 large ripe tomatoes, grated (OR 400g can crushed tomatoes); Boiling water; 500g spaghetti (gluten-free); Grated Kefalotyri Cheese (or Parmesan or Greek Dried Mizithra).

Apr 25

4 min read

Updated: 1 day ago

This Greek-Style Spaghetti Bolognese (Makaronia me Kima) combines rich, slow-simmered beef with cinnamon, bay leaves and tomatoes, served over gluten-free spaghetti for a comforting family favourite.

Spaghetti topped with rich Bolognese sauce and grated cheese in a white bowl. Blue background and a partial view of grated cheese nearby. — Spaghetti Bolognese (Greek-Style with Cinnamon & Bay Leaves)

About This Greek-Style Spaghetti Bolognese

Makaronia me Kima (μακαρόνια με κιμά), meaning pasta with minced meat, is one of those dishes you'll find in almost every Greek home. Unlike the more familiar Italian-style Bolognese, the Greek version often includes cinnamon and bay leaves, giving the meat sauce a wonderfully warm, aromatic flavour.

Growing up, whenever my mum made this, we'd be straight into the pot with a spoon, stealing a taste before it even reached the table. Now, when my children visit their yiayia, it's the one dish they ask for every time. I make my own version, but somehow hers always wins!

The secret is in the slow simmering and simple ingredients. Served over gluten-free spaghetti with plenty of grated kefalotyri or mizithra, this is Greek home cooking at its most comforting.

Watch How to Make Greek-Style Spaghetti Bolognese

https://youtu.be/mR03Jau8F5g

Helpful Tips

Brown the Beef First.
Cook the mince until the released liquid evaporates and the meat begins to caramelise before adding the onion. This develops a richer, deeper flavour in the sauce.
Cinnamon and Bay Leaves.
These give Greek-style Bolognese its distinctive warmth and aroma. A cinnamon stick adds a gentle flavour without overpowering the tomatoes and beef.
Getting the Sauce Right.
Use boiling water as directed and monitor the liquid as the sauce simmers. The finished Bolognese should be rich and spoonable, with enough sauce to coat the spaghetti without being watery.
Don't Rush the Simmer.
Allow the sauce to cook gently with the lid on so the flavours develop. Resting it for 10 minutes before serving also allows everything to settle.
Choosing the Pasta.
Use your favourite gluten-free spaghetti and cook according to packet instructions. Avoid overcooking, as gluten-free pasta can soften quickly.
Choosing the Cheese.
Kefalotyri gives this dish a wonderfully salty, sharp finish. Greek dried mizithra or kefalograviera are lovely alternatives, while Parmesan works well if Greek cheeses aren't available.
Different Types of Mince.
Beef is used in this recipe, but a combination of beef and pork or lamb mince can also be used for a slightly different flavour.
Make Ahead and Freezing.
The Bolognese sauce can be made ahead and often develops even more flavour overnight. Refrigerate the sauce for up to 3 days or freeze for up to 3 months. Store cooked spaghetti separately and use within 2 days.

Hands hold a bowl of spaghetti topped with meat sauce and grated cheese. A dish of sauce and salt are in the blue-toned background. — Spaghetti Bolognese (Greek-Style with Cinnamon & Bay Leaves)

More Greek Recipes to Try

Greek Lemon Chicken and Potatoes

Greek Lemon, Garlic and Mint Lamb Shanks

Biftekia (Greek Meat Patties)

Greek Spinach Rice with Feta

Pull-Apart Lamb in a Pocket

Spaghetti Bolognese (Greek-Style with Cinnamon & Bay Leaves)

Greek-Style Spaghetti Bolognese (Makaronia me Kima)

Serves: 6

Prep Time: 15 minutes

Cook Time: 1 hour 10 minutes

Rest Time: 10 minutes

Total Time: 1 hour 35 minutes

Recipe Category: Pasta, Main Meal

Recipe Cuisine: Greek

INGREDIENTS

1kg beef mince

2 tablespoons olive oil

1 heaped teaspoon butter

1 large brown onion, finely chopped

3 large garlic cloves, minced

1 cinnamon stick

2 bay leaves

Sea salt and generous cracked black pepper

2 heaped tablespoons tomato paste

3 large ripe tomatoes, grated (OR 400g can crushed tomatoes)

Boiling water

500g spaghetti (gluten-free)

Grated Kefalotyri Cheese (or Parmesan or Greek Dried Mizithra).

INSTRUCTIONS

1. Cook the Beef

Heat the olive oil and butter in a 20–25 cm pot over high heat. Add the beef mince, breaking it up well. Cook until browned, allowing the liquid to release and evaporate. Continue cooking until the meat begins to caramelise. This can take up to 10 minutes.

2. Add Onion and Garlic

Add the finely chopped onion and garlic together. Stir through and cook for about 5 minutes, until softened and slightly translucent.

3. Add Tomato Paste

Add the tomato paste and cook for 1 minute, stirring to deepen the flavour.

4. Build the Sauce

Add the grated tomatoes, cinnamon stick and bay leaves. Season with a generous amount of sea salt and black pepper. Pour in enough boiling water to cover the meat by approximately 3-4 cm, creating a rich, saucy consistency. Stir to combine.

5. Simmer

Bring to a boil, then reduce the heat to low. Cover and simmer for 20 minutes.

6. Continue Cooking

Stir the sauce, cover again and cook for a further 20 minutes. Add extra boiling water if needed.

7. Rest

Turn off the heat and allow the sauce to sit, covered, for 10 minutes.

8. Serve

Cook the gluten-free spaghetti according to packet instructions. Add a generous grating of kefalotyri, then top with the sauce. Finish with more grated kefalotyri (or Parmesan or Greek mizithra).