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Pasta with Meat Sauce / Macaroni mai Kima

Pasta with Meat Sauce / Macaroni mai Kima

Pasta with Meat Sauce / Macaroni mai Kima

Main Course

40-45 min

4-6 servings

This recipe uses:

Yaya’s Extra Virgin Olive Oil
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Yaya’s Extra Virgin Olive Oil


  • 1 pound ground beef or lamb
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 can (14 ounces) diced tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • Salt and pepper to taste
  • 1/4 cup red wine (optional)
  • 1/2 cup beef or vegetable broth
  • 1/4 cup grated Parmesan cheese (optional)
  • 1 pound macaroni or penne pasta
  • Fresh parsley, chopped (for garnish)

About the dish:

Macaronia mai kima, also known as Greek-style pasta with meat sauce, is a classic and comforting dish in Greek cuisine. It features a hearty meat sauce served over pasta, creating a flavorful and satisfying meal. The rich and savory meat sauce, with its combination of ground beef or lamb, tomatoes, herbs, and seasonings, pairs perfectly with the tender pasta. The addition of red wine (optional) adds depth and complexity to the sauce, while the Parmesan cheese (optional) provides a deliciously creamy and cheesy note. This dish is often served as a main course, accompanied by a side salad or some crusty bread. It's a classic Greek comfort food that brings warmth and satisfaction to the table. Here's a recipe to make macaronia mai kima:


  1. In a large pot or skillet, brown the ground beef or lamb over medium-high heat until cooked through. Break up the meat into small crumbles as it cooks.
  2. Add the chopped onion and minced garlic to the pot and sauté until the onion becomes translucent and the garlic is fragrant, about 2-3 minutes.
  3. Stir in the diced tomatoes, tomato paste, dried oregano, dried basil, dried thyme, salt, and pepper. If using, pour in the red wine and let it simmer for a couple of minutes to cook off the alcohol.
  4. Add the beef or vegetable broth to the pot and bring the mixture to a simmer. Reduce the heat to low and let the sauce simmer for about 30 minutes, stirring occasionally to prevent sticking. If the sauce becomes too thick, you can add a little more broth or water.
  5. While the sauce simmers, cook the macaroni or penne pasta according to the package instructions until al dente. Drain the cooked pasta.
  6. Once the sauce is ready, remove it from the heat and stir in the grated Parmesan cheese if desired. Taste and adjust the seasoning as needed.
  7. Serve the macaronia mai kima by spooning the meat sauce over the cooked pasta. Garnish with fresh parsley.
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