One of my favorite comfort foods growing up is Makaronia Me Kima, Greek Meat Sauce Spaghetti! Originating from Greece, this hearty and flavorful dish has captivated food enthusiasts around the globe with its rich history and diverse variations.

Makaronia Me Kima traces its roots back to the heart of Greece, where it has been a staple in Greek households for generations. Its origins are deeply entrenched in the country’s culinary heritage, dating back to ancient times when Greek cuisine was heavily influenced by Mediterranean ingredients and cooking techniques. 

The dish typically consists of ground meat (usually beef or lamb) simmered in a savory tomato-based sauce, infused with aromatic spices such as cinnamon and oregano. The sauce is then ladled generously over al dente spaghetti, creating a satisfying and comforting meal that appeals to both young and old alike.

While Makaronia Me Kima remains a quintessential Greek dish, its popularity has transcended borders, inspiring various adaptations and interpretations worldwide. In Italy, a similar dish known as Spaghetti Bolognese features a meat sauce made with minced meat, tomatoes, and herbs, albeit a few subtle differences in seasoning and cooking techniques. 

Many creative cooks have experimented with vegetarian versions of this dish, substituting meat with plant-based alternatives such as lentils or mushrooms without compromising on flavor.

I love that this dish uses cinnamon and oregano, it not only enhances the flavor, but it also offers a myriad of health-promoting properties. Cinnamon, for instance, has been linked to improved blood sugar control and heart health, while oregano boasts antibacterial and anti-inflammatory properties. 

For storage, you can allow the dish to cool to room temperature before transferring it to an airtight container. Store it in the refrigerator for up to 3 to 4 days. To extend the shelf life further, portion the cooled spaghetti and sauce into freezer style containers or resealable bags. Label them with the date and freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating. 

For a burst of freshness, consider topping with grated Greek cheese (Kefalotyri or Mitzithra), and/or a drizzle of extra virgin olive oil.

Let me know in the comments below if you tried the recipe and if you have any variations you’d like to share!