Spaghetti Bolognese (Greek-Style with Cinnamon & Bay Leaves)
- 4 hours ago
- 4 min read
This Spaghetti Bolognese (Greek-style), known as Makaronia me Kima (Greek spaghetti Bolognese), is rich, simple, and deeply comforting — made with cinnamon, bay leaf, and slow-cooked beef for that unmistakable depth of flavour. Served with gluten-free spaghetti, it’s a version everyone can enjoy without missing a thing.
Makaronia me Kima (Greek spaghetti Bolognese) is one of those dishes that lives in almost every Greek home. Growing up, if my mum made this, we never waited — we’d be straight into the pot with a spoon, stealing a taste before it even made it to the table. Now, when my kids go to see their yiayia, it’s the one thing they ask for every time. I make my own version, but somehow… hers always wins. There’s something about the way it’s cooked, slowly and simply, that just hits differently.
Whether you’re searching for a gluten-free spaghetti bolognese, a Greek-style meat sauce, or learning how to make Makaronia me Kima, this is one of those recipes that’s all about comfort, tradition, and feeding the people you love.
Watch How to Make Spaghetti Bolognese (Greek-Style)
TIPS FOR BEST RESULTS
Let the beef caramelise
For the best spaghetti bolognese, allow the beef to cook until the liquid evaporates and the meat begins to brown. This step builds the base flavour of the sauce.
Cook the beef before adding the onion
For a rich, flavourful spaghetti bolognese, always cook the beef first. Let it release its liquid, allow it to evaporate, and then caramelise before adding the onion. This step creates a deeper, more developed base for your Greek-style bolognese.
Use enough water
Adding enough boiling water to cover the meat ensures a rich, saucy consistency as it simmers, which is key to a proper Greek-style bolognese.
Don’t rush the simmer
Even though this is a simple recipe, allowing it to gently simmer helps develop a deeper, more balanced flavour.
Rest the sauce before serving
Letting the bolognese sit for 10 minutes after cooking allows the flavours to settle and intensify.
Season properly
A generous amount of salt and pepper is essential for bringing out the full flavour of this spaghetti bolognese.
Spaghetti Bolognese (Greek-style) FAQ
Why do you cook the beef before the onion?
Cooking the beef first allows it to caramelise properly, building a deeper flavour for the bolognese. If the onion is added first, it releases moisture and can cause the beef to steam rather than brown, resulting in a lighter, less rich sauce.
What is Makaronia me Kima?
Makaronia me Kima is the Greek version of spaghetti bolognese, made with simple ingredients and often flavoured with cinnamon and bay leaf for a deeper, more aromatic sauce.
Why add cinnamon to bolognese?
Cinnamon is what gives Greek-style bolognese its signature flavour. It adds warmth and depth without being overpowering, creating a richer, more comforting meat sauce.
Can I freeze this bolognese sauce?
Yes, this spaghetti bolognese freezes very well. Store in an airtight container for up to 3 months and reheat to boiling point when ready to serve.
How long does bolognese last in the fridge?
This bolognese will keep in the fridge for up to 4-5 days. The flavour often deepens even more the next day.
Can I use other types of mince for bolognese?
Yes, you can use a mix of beef and pork mince, or even lamb for a more traditional Greek-style flavour. Each will slightly change the richness of the sauce but will still work beautifully in this spaghetti bolognese.
Can I make this ahead?
Yes, and it actually tastes better the next day as the flavours deepen.
Where can I find Greek cheese like kefalotyri?
Kefalotyri can usually be found at Greek delis, continental grocers, or Mediterranean speciality stores. Some larger supermarkets may also stock it. If you can’t find it, kefalograviera or mizithra are great Greek alternatives, or you can use Parmesan for a similar finish over your spaghetti bolognese.
Spaghetti Bolognese (Greek-Style with Cinnamon & Bay Leaves), Gluten-Free
Preparation time: 10 minutes
Cooking time: 50 minutes
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
2 large tomatoes, grated
Boiling water
500g spaghetti (gluten-free)
Grated Kefalotyri Cheese (or Parmesan or Greek Dried Mizithra).
INSTRUCTIONS
Cook the beef
Heat the olive oil and butter in a 20–25cm pot over medium heat. Add the beef mince, breaking it up well. Cook until browned, allowing the liquid to release, evaporate, and reabsorb. Continue cooking to allow the meat to caramelise. This can take up to 10 minutes.
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.
Add tomato paste
Add the tomato paste and cook for 1 minute, stirring to deepen the flavour.
Build the sauce
Add the grated tomatoes, cinnamon stick and bay leaf. Season with a generous amount of sea salt and black pepper. Pour in enough boiling water to cover the meat by about 4–5cm, creating a rich, saucy consistency. Stir to combine.
Simmer
Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes.
Continue cooking
Stir the sauce, cover again and cook for a further 20 minutes. Add extra boiling water if needed.
Rest
Turn off the heat and allow the sauce to sit, covered, for 10 minutes.
Serve
Cook the 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).
Have you tried this recipe?
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Margaret Pahos @CreateCookShare
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