Greek Sauce Beef Onion Mustard Tomato Sauce
Greek Style Meat Sauce {Makaronia Me Kima}
An easy traditional Greek style meat sauce for pasta. Perfect for busy weeknight suppers.
Recipe Video Print
Total Time: 30 minutes
Serves: 4 servings
This recipe for Greek-Style Meat Sauce {Makaronia Me Kima} is a 30-minute dish full of authentic flavors – fresh mint, cinnamon & allspice.
Makaronia Me Kima
In Greece, this dish is called Makaronia Me Kima , which simply translates as spaghetti with meat sauce.I didn't use spaghetti, but this recipe uses all the authentic flavors you'd expect in Greek food.
What Meat For Greek-Style Meat Sauce {Makaronia Me Kima}
Growing up, we had a close family friend from Greece who made this all the time. She used ground lamb, but most recipes call for beef which is what this recipe calls for. I prefer lamb, If you haven't tried it – give it a try! The flavors are delicious!
This quick and easy recipe is a delicious homemade pasta sauce made with simple ingredients that are probably already in your pantry and your fridge.
Why this recipe works:
- The traditional Greek ingredients of fresh mint, cinnamon, and allspice give this dish a flavorful richness.
- It's a simple recipe that's quick to prepare, making it perfect for busy weeknight meals.
- Using fresh ingredients, rather than jarred sauce makes this recipe a much healthier option.
How to make Greek-Style Meat Sauce {Makaronia Me Kima}
Start with cooking the onion until soft, add the garlic, followed by the cinnamon, allspice, ground cloves, and dried oregano. Cook to release the flavors.
Add the meat.
Fry until fully cooked and no pink shows at all in the meat (about 8 minutes). Add the tomato paste and stir into the meat.
Fry another minute and stir in the wine and allow to cook down.
Add the tomatoes, sugar, parsley, and fresh mint.
Stir together, season with salt and pepper.
Lower the heat and simmer for 25 minutes.
Serve over pasta and enjoy!
Cook's Tips:
- This recipe calls for ground beef, but authentic recipes would call for lamb. You could easily use ground pork or turkey too.
- The longer you simmer, the deeper the flavor , so if you have the time, cook the sauce longer and add a little water if it gets too thick.
- For a more authentic combination, instead of serving with Parmesan cheese, try using Greek Mizithra cheese.
- For a low-fat option, try dry frying the meat and adding cooking spray when adding the onions and garlic.
- Different regions of Greece use varied ingredients. Other options are adding cayenne pepper, ground cloves, bay leaves or topped with mozzarella cheese.
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- 2 tablespoons olive oil
- 1 large red onion chopped or sliced
- 3 cloves garlic chopped
- 1 lb ground beef
- 1 tablespoon tomato paste
- ½ cup white wine or red wine
- 28 oz can crushed or pureed tomatoes
- ½ teaspoon ground cinnamon
- ½ teaspoon ground allspice
- ½ teaspoon ground cloves
- 1 tablespoon dried oregano
- ½ teaspoon sugar
- 4 leaves fresh mint chopped
- fresh parsley (a good handful) chopped
- Salt and pepper to taste
- ½ lb pasta
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Heat 2 tablespoons of the oil in a large pan over medium heat. Cook the onion until soft, add the garlic, followed by the cinnamon, allspice, ground cloves, and dried oregano. Cook to release the flavors.
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Fry until fully cooked and no pink shows at all in the meat (about 8 minutes). Add the tomato paste and stir into the meat.
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Stir in the wine and allow to cook down.
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Add the tomatoes, sugar, parsley, and fresh mint. Stir together, season with salt and pepper. Lower the heat and simmer for 25 minutes.
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Meanwhile, cook the pasta according to the package instructions. Drain and serve topped with the sauce.
- This recipe calls for ground beef, but authentic recipes would call for lamb. You could easily use ground pork or turkey too.
- The longer you simmer, the deeper the flavor, so if you have the time, cook the sauce longer and add a little water if it gets too thick.
- For a more authentic combination, instead of serving with Parmesan cheese, try using Greek Mizithra cheese.
- For a low-fat option, try dry frying the meat and adding cooking spray when adding the onions and garlic.
- Different regions of Greece use varied ingredients. Other options are adding cayenne pepper, ground cloves, bay leaves or topped with mozzarella cheese.
Calories: 572 kcal (29%) | Carbohydrates: 50 g (17%) | Protein: 30 g (60%) | Fat: 19 g (29%) | Saturated Fat: 5 g (31%) | Cholesterol: 73 mg (24%) | Sodium: 117 mg (5%) | Potassium: 662 mg (19%) | Fiber: 3 g (13%) | Sugar: 4 g (4%) | Vitamin A: 80 IU (2%) | Vitamin C: 3.6 mg (4%) | Calcium: 64 mg (6%) | Iron: 4.2 mg (23%)
Nutritional Data Disclaimer
Erren's Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Update Notes:This post was originally published on Apr 17, 2017, but was republished with a slight change in recipe, step by step instruction photos, a new video, and tips in February of 2019.
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