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Greek Meat Sauce with Bucatini Recipe

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4.6 from 54 reviews

Makaronia Me Kima is a classic Greek-style meat sauce served with bucatini pasta. This hearty dish features a rich, cinnamon-spiced ground beef ragù cooked with aromatic vegetables, red wine, and tomatoes, delivering a comforting and flavorful meal. Topped with grated parmesan, it perfectly balances savory and warm spices for an authentic taste of Greece.

Ingredients

For the Meat Sauce

  • 2 tablespoons extra virgin olive oil
  • 1 large red onion, finely chopped
  • 1 medium carrot, finely chopped or grated
  • 2-3 celery stalks, finely chopped
  • 2 large garlic cloves, chopped
  • 2 tablespoons tomato paste
  • 1 lb (500 g) lean ground beef
  • ½ cup (100 ml) dry red wine
  • 1 teaspoon ground cinnamon
  • 2-3 bay leaves
  • 1 cinnamon stick
  • 1 can (14 oz / 400 g) crushed tomatoes
  • Salt and freshly ground black pepper to taste

For the Pasta

  • 10.5 oz (300 g) bucatini
  • Grated parmesan cheese, to serve

Instructions

  1. Prepare the Vegetables: Heat the extra virgin olive oil in a large skillet or saucepan over medium heat. Add the finely chopped red onion, carrot, and celery, cooking gently until softened and fragrant, about 5-7 minutes.
  2. Add Garlic and Tomato Paste: Stir in the chopped garlic cloves and tomato paste, allowing the mixture to cook for 1-2 minutes. This helps deepen the flavors before adding the meat.
  3. Brown the Ground Beef: Increase the heat to medium-high and add the lean ground beef to the pan. Cook, stirring and breaking it apart, until the meat is fully browned and no longer pink, about 8-10 minutes.
  4. Deglaze with Red Wine: Pour in the dry red wine and stir well, scraping any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes to reduce slightly and concentrate the flavor.
  5. Add Spices and Tomatoes: Mix in ground cinnamon, bay leaves, cinnamon stick, crushed tomatoes, salt, and freshly ground black pepper. Stir everything together thoroughly to combine all components.
  6. Simmer the Sauce: Reduce the heat to low and cover the pan partially. Let the sauce simmer gently for about 30 minutes, stirring occasionally, until thickened and the flavors meld beautifully.
  7. Cook the Bucatini: While the sauce simmers, bring a large pot of salted water to a boil. Add the bucatini pasta and cook according to package instructions, about 10-12 minutes, until al dente. Drain the pasta well.
  8. Serve: Remove the cinnamon stick and bay leaves from the sauce. Plate the cooked pasta and spoon the meat sauce generously on top. Finish with a sprinkle of grated parmesan cheese. Serve hot and enjoy your traditional Makaronia Me Kima.

Notes

  • Using lean ground beef helps keep the sauce rich but not overly greasy.
  • If dry red wine is unavailable, a splash of beef broth or grape juice can be used as a substitute.
  • Allowing the sauce to simmer gently develops deeper, more harmonious flavors.
  • Bucatini, a thick, hollow pasta, is traditional, but spaghetti or other long pasta can work as alternatives.
  • For a vegetarian version, substitute the ground beef with lentils or plant-based meat alternatives and omit the red wine if desired.

Find it online: https://mealoria.com/greek-meat-sauce-with-bucatini-recipe/