Greek Spaghetti (Makaronia me Kima)

Greek Spaghetti (Makaronia me Kima)

0 Reviews
From: EatingWell Magazine, January/February 2016

The meat sauce in this healthy pasta recipe is a Greek take on a red chili. This recipe calls for ground lamb but you could easily use ground beef or ground turkey instead.

Ingredients 10 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 10 servings
Nutrition per serving may change if servings are adjusted.
  • 2 pounds ground lamb
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, crushed
  • 1 cup red wine
  • 1 28-ounce can no-salt-added crushed tomatoes (see Tip)
  • 1 cup water
  • 1 teaspoon salt
  • ½ teaspoon ground pepper
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground allspice
  • 20 ounces whole-wheat spaghetti
  • 1 tablespoon butter
  • Grated Greek hard cheese, such as Kefalotyri, or Pecorino (optional)


  • Active

  • Ready In

  1. Cook lamb in a large pot over medium-high heat, stirring often and breaking up with a spoon, until no longer pink, 7 to 8 minutes. Add onion and cook, stirring, until translucent, 4 to 5 minutes. Stir in garlic and cook, stirring, until tender but not browned, 2 to 3 minutes. Pour in wine and scrape up any browned bits. Add tomatoes and their juice, water, salt, pepper, cinnamon and allspice.
  2. Reduce heat to maintain a simmer and cook, stirring occasionally, until the sauce has reduced and thickened, about 1 hour. (Add a little water if it seems too dry.)
  3. About 20 minutes before the sauce is ready, bring a large pot of water to a boil. Cook spaghetti according to package directions. Drain well. Transfer to a large bowl, add butter and toss until melted. Transfer to a serving platter. Ladle the sauce over the spaghetti. Serve topped with cheese, if desired.
  • It's hard to find crushed tomatoes that are labeled “low-sodium,” so compare nutrition panels among brands. For the best tomato flavor we use those with little or no added sodium (under 200 mg per ½ cup).

Nutrition information

  • Serving size: 1 cup pasta & ⅔ cup sauce
  • Per serving: 429 calories; 14 g fat(6 g sat); 9 g fiber; 47 g carbohydrates; 25 g protein; 22 mcg folate; 63 mg cholesterol; 4 g sugars; 0 g added sugars; 693 IU vitamin A; 6 mg vitamin C; 46 mg calcium; 4 mg iron; 290 mg sodium; 551 mg potassium
  • Nutrition Bonus: Iron (22% daily value)
  • Carbohydrate Servings: 3
  • Exchanges: 3 starch, 1 vegetable, 2 medium-fat meat

Reviews 0