Makaronia me Kima (Greek Spaghetti with Spiced Beef Sauce)
Spaghetti with a gently spiced beef and tomato sauce, finished with sizzling browned butter and grated cheese.
Made with Basic tomato sauce. Make a batch of the base first, then this takes minutes. Skip to the method
- Time45 min
- LevelEasy
- Costabout £1.38 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a large pan over a medium high heat. Brown the mince for 8 minutes, breaking it up well. Add the onion and cook for 5 minutes.
13 min - 2
Stir in the garlic, cinnamon and bay leaf and cook for 1 minute.
- 3
Add your ready made basic tomato sauce (see the base recipe), the water and the salt. Simmer gently for 20 minutes until thick and rich.
20 min - 4
Meanwhile, cook the spaghetti in plenty of boiling salted water for 9 to 11 minutes, until just tender. Drain, keeping a mugful of the water.
10 min - 5
Melt the butter in a small pan over a medium heat for 2 to 3 minutes, until it foams and smells nutty and golden brown.
3 min - 6
Toss the pasta with a few spoonfuls of sauce and a splash of pasta water. Divide among plates, top with the rest of the sauce, pour over the browned butter and sprinkle with the cheese.
Tips
- The pinch of cinnamon is what makes this Greek. Keep it gentle so it adds warmth and not sweetness.
- Cut the cooking water in the sauce if it gets too thick. A splash loosens it.
- Watch the butter closely. It goes from golden to burnt in seconds.
Storing and freezing
Keep the sauce in the fridge for up to 3 days or freeze for up to 3 months. Pasta is best fresh. Reheat everything until steaming hot all the way through.
Questions
Is this the same as spaghetti bolognese?
They are close, but the Greek version uses cinnamon and bay and is served with browned butter and hard cheese. It is a staple of home cooking in Greece.
Can I make it gluten free?
Yes. Use gluten free spaghetti. The sauce itself is naturally gluten free.
What cheese should I use?
Kefalotyri is traditional, a salty hard cheese from Greece. Parmesan or pecorino make good substitutes.
More made with basic tomato sauce
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
