Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 tbsp extra-virgin olive oil
- 1 medium yellow onion, finely chopped (about 1 1/2 cups)
- 3 garlic cloves, minced
- 1 lb (454 g) ground beef (85–90% lean)
- 1 1/2 tsp kosher salt, plus more for pasta water
- 1/2 tsp freshly ground black pepper
- 2 tbsp tomato paste
- 1/2 cup (120 ml) dry red wine (optional)
- 1 can (28 oz / 794 g) crushed tomatoes
- 1/2 cup (120 ml) water (plus more if needed)
- 1 bay leaf
- 1 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1 tsp granulated sugar (optional)
- 1 lb (454 g) spaghetti
- 1/2 to 3/4 cup (50–75 g) grated kefalotyri or Parmesan, plus more to serve
- 2 tbsp chopped flat-leaf parsley (optional)
Do This
- 1) Sauté onion in olive oil 6–8 min; add garlic 30 seconds.
- 2) Brown ground beef 6–8 min; season with salt and pepper.
- 3) Stir in tomato paste 1 minute; add wine (optional) and reduce 2 minutes.
- 4) Add crushed tomatoes, water, bay leaf, cinnamon, allspice (and sugar if using).
- 5) Simmer partially covered 25–30 minutes, stirring occasionally; adjust thickness with water.
- 6) Boil spaghetti in well-salted water until al dente (8–11 minutes); reserve 1/2 cup pasta water.
- 7) Toss pasta with a little sauce and pasta water; serve topped with more sauce and grated cheese.
Why You’ll Love This Recipe
- The cinnamon and allspice make the sauce taste warmly spiced and unmistakably Greek.
- A straightforward, pantry-friendly meat sauce that simmers while the pasta boils.
- Flexible: make it thicker for a hearty topping or looser for tossing through spaghetti.
- Finished with salty grated kefalotyri (or Parmesan) for a restaurant-style bite at home.
Grocery List
- Produce: 1 medium yellow onion, 3 garlic cloves, flat-leaf parsley (optional)
- Dairy: kefalotyri cheese or Parmesan
- Meat: 1 lb (454 g) ground beef
- Pantry: spaghetti, crushed tomatoes (28 oz / 794 g), tomato paste, extra-virgin olive oil, dry red wine (optional), bay leaf, ground cinnamon, ground allspice, kosher salt, black pepper, sugar (optional)
Full Ingredients
For the Greek-Style Meat Sauce (Kima)
- 2 tbsp extra-virgin olive oil
- 1 medium yellow onion, finely chopped (about 1 1/2 cups)
- 3 garlic cloves, minced
- 1 lb (454 g) ground beef (85–90% lean)
- 1 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 2 tbsp tomato paste
- 1/2 cup (120 ml) dry red wine (optional, but very traditional and adds depth)
- 1 can (28 oz / 794 g) crushed tomatoes
- 1/2 cup (120 ml) water, plus more as needed to adjust thickness
- 1 bay leaf
- 1 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1 tsp granulated sugar (optional, helps round out acidic tomatoes)
For the Pasta
- 1 lb (454 g) spaghetti
- 1 tbsp kosher salt (for the pasta water)
- 1/2 cup (120 ml) reserved pasta cooking water (you may not use it all)
To Finish and Serve
- 1/2 to 3/4 cup (50–75 g) grated kefalotyri or Parmesan, plus more to pass at the table
- 2 tbsp chopped flat-leaf parsley (optional)
- Freshly ground black pepper, to taste
Step-by-Step Instructions
Step 1: Prep your ingredients and set up the stove
Finely chop the onion and mince the garlic. Measure out the spices (cinnamon and allspice) so they’re ready to go at the right moment. Grate your kefalotyri or Parmesan and set it aside.
Set a large pot of water on the stove for the spaghetti; you’ll bring it to a boil while the sauce simmers.
Step 2: Soften the onion for a sweet, flavorful base
In a large deep skillet or wide pot (12-inch / 30 cm is ideal), heat 2 tbsp olive oil over medium heat. Add the chopped onion and cook, stirring often, until softened and lightly golden, 6–8 minutes.
Add the minced garlic and cook until fragrant, stirring constantly, 30 seconds. (Garlic burns quickly, so keep it moving.)
Step 3: Brown the beef and season it well
Increase heat to medium-high. Add the ground beef and break it up with a wooden spoon. Cook until no longer pink and you see some browned bits developing, 6–8 minutes.
Stir in 1 1/2 tsp kosher salt and 1/2 tsp black pepper. If you want to be extra precise, the beef is safely cooked when it reaches 160°F / 71°C.
Step 4: Toast the tomato paste, then add wine (optional) for depth
Push the beef mixture to the edges of the pan to clear a spot in the center. Add the 2 tbsp tomato paste to the cleared spot and cook, stirring, until it darkens slightly and smells sweet, 1 minute.
If using wine, pour in 1/2 cup (120 ml) red wine and simmer, scraping up any browned bits from the bottom of the pan, until it reduces slightly, 2 minutes.
Step 5: Build the sauce and simmer until rich
Add the crushed tomatoes, 1/2 cup (120 ml) water, bay leaf, 1 tsp cinnamon, and 1/2 tsp allspice. Add 1 tsp sugar if your tomatoes taste sharp or acidic.
Bring the sauce to a gentle simmer over medium heat, then reduce to low to maintain a steady, quiet simmer. Partially cover (leave the lid slightly ajar) and simmer, stirring every 5–7 minutes, until the sauce thickens and tastes cohesive, 25–30 minutes.
If the sauce gets thicker than you like, stir in a splash of water (1–2 tbsp at a time). If it’s too loose near the end, simmer uncovered for the last 3–5 minutes.
Step 6: Cook the spaghetti until truly al dente
While the sauce simmers, bring your large pot of water to a rolling boil over high heat. Add 1 tbsp kosher salt, then add the 1 lb (454 g) spaghetti.
Cook until al dente, typically 8–11 minutes (check your package timing, then start tasting 2 minutes early). Before draining, reserve 1/2 cup (120 ml) of pasta water.
Step 7: Toss, plate, and finish with plenty of cheese
Remove and discard the bay leaf from the sauce. Taste the sauce and adjust salt and pepper as needed.
For the most classic presentation, drain the spaghetti and plate it first, then ladle sauce on top. For a more cohesive bite, add the drained spaghetti back to the pasta pot (or a large bowl) and toss with just enough sauce to lightly coat, plus a splash (1–3 tbsp) of reserved pasta water to help the sauce cling. Then top each serving with an extra ladle of sauce.
Finish with a generous shower of grated kefalotyri or Parmesan, a little chopped parsley (if using), and a few cracks of black pepper. Serve immediately while hot.
Pro Tips
- Don’t overdo the cinnamon. This sauce should be warmly scented, not sweet. Measure it (1 tsp) and adjust next time to your taste.
- Simmer gently, not aggressively. A quiet simmer for 25–30 minutes keeps the meat tender and the sauce smooth.
- Use pasta water strategically. A small splash helps the sauce cling to the spaghetti and keeps everything glossy.
- Choose your texture: For a thicker, topping-style kima, simmer uncovered for the last 5–10 minutes. For a more saucy toss-through, add an extra 1/4 cup (60 ml) water during simmering.
- Kefalotyri is the Greek classic. Parmesan is a great substitute, but kefalotyri brings a sharper, saltier finish.
Variations
- Half beef, half pork: Use 1/2 lb (227 g) ground beef + 1/2 lb (227 g) ground pork for a richer, more traditional taverna-style sauce.
- Add a warming “winter” note: Add 2 whole cloves with the bay leaf (remove before serving) for extra spice complexity.
- Spicy edge: Add 1/4 tsp red pepper flakes when you add the garlic.
Storage & Make-Ahead
Store leftover meat sauce in an airtight container in the refrigerator for up to 4 days. Reheat gently in a saucepan over medium-low heat until bubbling, 6–10 minutes, adding 1–3 tbsp water if it has thickened.
For longer storage, freeze the sauce (cooled completely) in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat as above.
For best texture, cook spaghetti fresh. If you must store cooked pasta, toss it with 1 tsp olive oil and refrigerate up to 2 days; reheat by dipping in simmering water for 30–60 seconds.
Nutrition (per serving)
Approximate, based on 6 servings: 590 calories, 29 g protein, 68 g carbohydrates, 21 g fat, 6 g fiber, 980 mg sodium.
