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Makaronia me Kima (Spaghetti in Meat Sauce), the Greek version of Bolognese



Makaronia me Kima is one of the easiest Greek recipes.  When someone who has never cooked before decides to start cooking, I bet that they always start with this dish and fried potatoes:)  It is easy, only a few ingredients are required, it is quick to prepare and it is so tasty.

This is probably why it took me so long to post about this recipe. I thought that everybody can make this recipe, so at the beginning of blogging I took a few photos but never posted about it as I had more interesting recipes to post.

Making Bolognaise

However, I think that even for those few persons who will now start cooking it is worth while to add this recipe.

Some times I make a vegetarian version of this recipe and don’t add any meat in it.    Sometimes I add mushrooms, sometimes I keep it plain, and make a lovely tomato sauce to top a spaghetti dish and make sure to make double the recipe as I use the remaining to make pizza.

Makaronia me Kima (spaghetti in meat sauce)


Serves: 6


  • 500 grams spaghetti pasta No. 10
  • 1 tablespoon salt



Bring plenty of water to boil and add salt as well as pasta and boil according to directions on package. I boil them for not more than 6 – 7 minutes, stirring occasionally. If pasta is prepared ahead after boiling drain pasta and add cold water but it is best to do this just before you are ready to eat.


Preparation time:5 minutes

Cooking time:  about 45 minutes


  • ½ kilo ground  beef (or pork)
  • 1/4 cup olive oil
  • 1 medium onion, finely chopped
  • 1 clove garlic, finely chopped (or preferably roasted garlic)
  • ½ cup red dry wine
  • ½ teaspoon thyme
  • ½ teaspoon of Greek oregano
  • 1/2 cinnamon stick
  • 3 – 4 allspice berries
  • 1 bay leaf
  • Salt
  • Freshly ground black pepper
  • 4 – 5 ripe tomatoes or during winter 1 can (500 grams) of whole tomatoes, blended
  • 1 tablespoon tomato paste
  • 1 grated carrot
  • 1 tsp honey (optional and only if you are not using a carrot)
  • 1/2 cup water

Recipe adapted for Gallbladder Diet

Disclaimer:   I’m not a doctor, I’m not a surgeon and I’m not a dietician.  Each person may have different symptoms, so please consult your doctor before following this diet.


  • ½ kilo ground lean beef or pork
  • 2 tbsp olive oil
  • 1 small onion, grated
  • 1/4 cup red dry wine
  • ½ teaspoon dried basil or thyme
  • ½ teaspoon of Greek oregano
  • Salt
  • A pinch of freshly ground black pepper
  • 4 – 5 ripe tomatoes or during winter 1 can (500 grams) of whole tomatoes, blended
  • 1 small grated carrot
  • 1/2 cup water


  1. In a medium sized sauce pan heat the olive oil and sauté the onion for a few minutes. Add the garlic and sauté until translucent.  Add the ground meat and sauté until it becomes white. Add the wine and mix until the alcohol evaporates.
  2. In a food processor puree the tomatoes together with tomato paste and carrot.  Add it to the minced meat together with salt, pepper, oregano, basil and cinnamon stick.
  3. Add water and bring to boil.  Lower heat and put the lid on and simmer checking it and stirring occasionally until the sauce thickens.
  4. Serve sauce on top of spaghetti with aged myzithra or kefalotyri.

(Do not add ingredients which are not mentioned in the second recipe.  The serving should be small with no cheese on top of pasta)

Leftover sauce can be used as a base for your pizza.

Bolognaise pizza

Kopiaste and Kali Orexi,

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20 Responses

  1. Peter G

    “Makaronia me kima” is a winner for me all the time Ivy! I absolutely love this dish…glad you posted your version of it.

  2. Ivy

    Thanks Peter, I forgot to mention that we call them Makaronia me Kima. Shall correct this.

  3. Maria

    Ivy you are so right, spaghetti bolognaise was my first dish my mother taught me how to cook! Your’s looks delish!


  4. Ivy

    Thanks Maria.

  5. Susan from Food Blogga

    This is really similar to the Italian way we made our bolognese sauce, Ivy. It looks so satisfying.

  6. Ivy

    Susan, you know what they say about Greeks and Italians: una fazza, una razza (lol)

  7. Anamika:The Sugarcrafter

    hi ivy
    good you posted it …..i was not very sure of wine..now it makes it clear..thank you.

  8. Passionate About Baking

    never think everyone knows everyone dear Ivy, there will always be me!LOL…I love the simplicity of the sauce & am interested in the veggie version too. Did you know that mince is also called keema here in the sub-continent? xoxox deeba

  9. Illatharasi

    Wow, this looks too delicious…. lovely colour:)

  10. Ivy

    Anamika, some add wine, some do not so if you don’t like wine just skip it.

    Deeba, you are right. We cannot know everything in other cuisines and even a simple dish maybe something we have never tried before. Regarding keema, that how we call it in Cyprus it is pronounced keimá and in Greece we call it kima.

    Thanks Vani.

  11. Abigail

    Ivy, I made this for dinner tonight and it was lovely! I only wish we had Greek cheese here in Japan where we live. Your suggestions for cheese to go with it made me drool! Thanks for the recipe.

    I’ve been to many countries around the world but Greece was my favorite for food!

  12. Ivy

    Abigail, welcome and thanks for visiting. I am convinced that there is a purpose for everything we do and posting this recipe after so many months, I believe this post was meant for you. Glad you enjoyed it.

  13. Ruth Daniels

    I’m not sure if meat sauce was the first dish I ever made. I remember making lasagna for my first dinner party when I was 16. Perhaps I made my own sauce…or else I used my mother’s 😉

    Thanks for sharing this one with Presto Pasta Nights.

  14. Ivy

    Hi Ruth. Lasagna at the age of 16. Very impressive.

  15. Lore

    You’re right, fries, scrambled eggs and pasta were the first I remember making. Your dish looks delicious and I think I’m craving pasta today 😉

  16. Ivy

    Lore, you’re right. I forgot about scrambled eggs (who can go wrong with that) and omelets.

  17. Michelle

    Yikes! I’ve just realised I’ve become so stuck in a rut that I have never even thought of using white wine with mince. For some reason it got stuck in my brain to use red wine with beef, but I should really try white wine sometime. Thanks for reminding me!

  18. glamah16

    Its worth adding because its great to see everyones variations on this staple.

  19. Lulu Barbarian

    Now you’ve put me in the mood to make this again!

  20. Bellini Valli

    I am headed over to the pizza place to get some spaghetti now..thanks for the inspiration sis..but I haven’t made my own today:D