Greek Spaghetti Bolognese (Makaronia Me Kima), is that the definition of food. Very almost like the Italian Bolognese sauce, only with lots more spices and a thicker texture almost like that of chili.

Type Of Meat To Use for creating Bolognese Sauce

Most people make this sauce using only lean hamburger. Which is what the first recipe involves , and what I also prefer when making this sauce to place during a Moussaka. But what can make this sauce such a lot more flavorful, is that the addition of ground pork.


That’s because beef doesn’t contain enough fat, therefore, looses on flavor. Also, for an equivalent reason, it tends to finish up a touch dry to the taste. That’s also why in most Bolognese Sauce recipes you’ll see the addition of bacon or pancetta thereto.

So if you’re getting to make this sauce for adding on top of your pasta or to form Pastitsio, then definitely choose half hamburger & half ground pork. Pasta absorbs fat like hell and wishes it so as to not be dry.


  • 40 ml olive oil
  • 1 large onion minced
  • 2 large gralic cloves chopped
  • 650 grams / 1,7 lb lean ground beef or half ground beef & half ground pork
  • 60 ml sweet red wine
  • 1 small very ripe tomato chopped
  • 8-10 pieces of allspice
  • 6-7 pieces of cloves
  • 1 small stick of cinnamon
  • 2 dried bay leaves
  • 1 teaspoon dried thyme
  • 7 tablespoons tomato paste
  • 1 carrot peeled
  • 1 stick of celery without the leaves
  • kosher salt & ground pepper
  • 500 grams dried spaghetti

  1. Heat olive oil in a medium sized pot over high heat. Caramelize the onion and the garlic.
  2. Add the ground meat. Start breaking it apart with a wooden spoon. Add a bit of kosher salt (to help remove its juices).
  3. Add the cloves, allspice, the bay leaves, thyme, and cinnamon. Pour in the wine and stir until it evaporates.
  4. Once the meat has dried completely from its juices. Add the chopped tomato and tomato paste and stir for a minute or 2. OPTIONAL: At this point, you may add 1-2 tablespoons of flour to thicken the sauce.
  5. Cover with water and add the carrot and celery. Reduce heat to medium-low and simmer for about 1 hour and 30 minutes or until sauce is thick enough.
  6. Season with pepper and extra salt if needed.
  7. Cook pasta according to package instructions.
  8. Serve with plenty of sauce and grated cheese on top.

Viral Post