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Spaghetti Bolognese, Makarónia me kimá

the Greek way
Course: Main Course
Cuisine: Greek


  • 500 gr beef mince
  • 2 medium carrots chopped
  • 1 onion finely chopped
  • 1 clove of garlic
  • 100 ml dry red wine
  • 400 gr chopped tomatoes tin or fresh even better
  • 3-4 allspice berries
  • 2-3 sprigs of thyme
  • 2 tbspn tomato paste
  • A pinch of sugar
  • 1 pack of spaghetti
  • a generous helping of grated cheese of choice


  • For the mince meat sauce, start in a large pot by sautéing the onion and after 5-7 minutes follow up with the minced garlic and chopped carrots.
  • Once the carrots are soft, turn the heat up and add in the beef mince, sauté for another 5 minutes and put off with the wine.
  • As soon as the wine has evaporated, add in the tomatoes, tomato paste, all spice berries, the obligatory pinch of sugar and thyme. Add warm water to cover, season with salt and pepper and let the mince meat sauce come to the boil.
  • Then lower the heat and simmer for 45 minutes to an hour. The slower you cook this sauce the better it will get.
  • Serve the warm spaghetti with a generous helping of Bolognese and plenty of freshly grated cheese.