Makaronia me Kima (Greek Spaghetti with Spiced Meat Sauce)
Spaghetti in a warmly spiced meat sauce with cinnamon and allspice, finished with browned butter and salty grated cheese.
Made with Slow cooked ragu. Make a batch of the base first, then this takes minutes. Skip to the method
- Time35 min
- LevelEasy
- Costabout £1.36 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
Put your ready made ragu (see the base recipe) in a wide pan with the cinnamon stick, allspice, tomato purée and 150 ml water. Bring to a simmer over a medium heat, then cook gently for 10 to 12 minutes, stirring, until thick and steaming hot all the way through.
11 min - 2
Meanwhile, boil the spaghetti in salted water for the time on the packet, until tender. Drain, keeping a mug of the water.
10 min - 3
Melt the butter in a small pan over a medium heat and cook for 2 to 3 minutes, swirling, until it turns nutty and golden brown. Take it off the heat as soon as it smells toasty.
2 min 30 s - 4
Remove the cinnamon stick from the sauce. Toss the spaghetti into the sauce with a splash of pasta water.
- 5
Divide among 4 warm plates, spoon over the browned butter and scatter with grated pecorino. Serve straight away.
Tips
- Do not skip the cinnamon stick. It adds the warm background note that makes this sauce taste Greek rather than Italian.
- Watch the butter closely. It turns from golden to burnt in seconds once it browns.
- Greek cooks often use kefalotyri or mizithra to finish. Pecorino or Parmesan are good UK swaps.
Storing and freezing
Cool within 90 minutes and keep in the fridge for up to 2 days. Reheat with a splash of water until steaming hot all the way through, once only.
Questions
Is this the same as spaghetti bolognese?
No. Makaronia me kima is a Greek home cooking classic with warm spices such as cinnamon and allspice and a finish of browned butter and cheese, whereas bolognese uses wine, soffritto and a plain finish.
What cheese should I use?
Kefalotyri or mizithra are typical in Greece. In the UK, pecorino or Parmesan are good substitutes. Feta is too crumbly and wet, so it is better kept for other dishes.
Can I make it dairy free?
Yes. Brown olive oil with a little garlic instead of butter and leave off the cheese. Add a pinch of salt at the end to bring the flavour up.
More made with slow cooked ragu
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.
