This Greek meat sauce, known as kima, is a staple in my kitchen. It's a savory-sweet ragù built on ground beef and tomatoes, warmed with cinnamon and allspice, and finished with a splash of red wine. The result is a deeply flavored sauce that clings to pasta or spooned over fluffy mashed potatoes.
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Unlike Italian ragù, Greek kima is quicker to make, uses fewer ingredients, and leans on warm spices rather than herbs. In about 45 minutes, you get a robust, family-friendly meal that freezes beautifully for busy weeknights.
The key is browning the meat well and letting the spices bloom in the fat—this builds layers of flavor that make the sauce taste like it simmered for hours.
Why You'll Love This Recipe
About the Ingredients
2 tablespoons (30 ml) olive oil
Use a good extra-virgin olive oil for best flavor. Substitute with any neutral oil if needed.
1 large yellow onion, finely chopped
About 1 cup (150g). Sweet onion works too, but yellow gives a balanced flavor.
3 cloves garlic, minced
Fresh garlic is best. In a pinch, use 1 teaspoon garlic powder.
1 lb (450g) ground beef (85% lean)
Ground lamb is a traditional substitute. For a lighter option, use ground turkey but add 1 tablespoon olive oil.
1 teaspoon ground cinnamon
This is the signature spice of Greek meat sauce. Ceylon cinnamon is milder; if using cassia, reduce to 3/4 teaspoon.
1/2 teaspoon ground allspice
Allspice adds depth. If you don't have it, use a pinch of cloves and nutmeg.
1/2 teaspoon dried oregano
Greek oregano is ideal. Dried works; if using fresh, double the amount.
1/4 teaspoon salt, plus more to taste
Adjust according to your dietary needs. Sea salt or kosher salt both work.
1/4 teaspoon black pepper
Freshly ground black pepper gives the best flavor.
1/2 cup (120 ml) dry red wine
A dry red like Merlot or Cabernet Sauvignon works well. If you don't cook with wine, use beef broth plus 1 teaspoon red wine vinegar.
1 can (15 oz / 425g) crushed tomatoes
Use good-quality crushed tomatoes. If you only have whole peeled, crush them by hand.
1 cup (240 ml) beef broth
Low-sodium broth is preferred. Chicken broth also works in a pinch.
1 bay leaf
Dried bay leaf adds a subtle herbal note. Remove before serving.
Tips & Tricks
Brown the meat thoroughly
Don't rush this step. Let the beef develop a deep brown crust—about 5-7 minutes over medium-high heat—for maximum flavor.
Don't skip the wine reduction
Let the wine cook down until it's almost evaporated before adding tomatoes. This concentrates flavor and removes alcohol.
Simmer low and slow
After adding liquids, reduce heat to maintain a gentle bubble. A rolling boil will make the sauce watery and dull the spices.
Pro Tips
Step-by-Step Instructions
1. Sauté aromatics
Heat olive oil in a large skillet over medium heat (350°F/175°C). Add onion and cook until soft and translucent, about 5 minutes. Add garlic and cook for 1 minute until fragrant, being careful not to burn.
2. Brown the beef
Increase heat to medium-high (400°F/200°C). Add ground beef, breaking it up with a spoon. Cook until browned and no pink remains, about 7-8 minutes. The meat should be deep brown and sizzling—this builds flavor.
3. Add spices
Sprinkle cinnamon, allspice, oregano, salt, and pepper over the meat. Stir well and cook for 30 seconds to bloom the spices, making the kitchen smell amazing.
4. Deglaze with wine
Pour in the red wine, scraping any browned bits from the bottom. Simmer until the wine is reduced by half, about 3-4 minutes. The alcohol will cook off, leaving depth.
5. Add tomatoes and broth
Stir in crushed tomatoes, beef broth, and bay leaf. Bring to a boil, then reduce heat to low (200°F/95°C) to maintain a gentle simmer.
6. Simmer the sauce
Let the sauce simmer uncovered for 25 minutes, stirring occasionally, until thickened and reduced by about a third. The sauce should coat the back of a spoon—this indicates it's ready.
7. Season and serve
Remove the bay leaf. Taste and adjust salt and pepper. Serve hot over pasta, potatoes, or rice. For a classic Greek touch, top with grated kefalotyri or Parmesan cheese.
Delicious Variations
Add vegetables
Sauté 1/2 cup finely diced carrots and celery with the onion for extra sweetness and nutrition.
Make it spicy
Add 1/4 teaspoon red pepper flakes with the spices for a gentle heat.
Use ground lamb
Substitute ground lamb for beef for a more traditional Greek flavor—it pairs beautifully with the cinnamon.
How to Store How To Make Greek Meat Sauce
Refrigerator
Store in an airtight container in the refrigerator for up to 4 days.
Freezer
Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently in a saucepan over medium-low heat (300°F/150°C) for 5-7 minutes, stirring occasionally, until bubbling. Add a splash of water or broth if too thick.
Frequently Asked Questions
Q: What is Greek meat sauce made of?
Greek meat sauce (kima) is made with ground beef or lamb, onions, garlic, tomatoes, red wine, and warm spices like cinnamon and allspice. It's a simple, one-pan sauce that's often served over pasta or potatoes.
Q: Can I make Greek meat sauce without wine?
Yes, you can omit the wine and use an equal amount of beef broth plus 1 teaspoon red wine vinegar for acidity. The vinegar adds a similar tang without alcohol.
Q: What do you eat with Greek meat sauce?
Traditionally, it's served over spaghetti, orzo, or hilopites (Greek pasta). It's also delicious over mashed potatoes, rice, or stuffed into baked potatoes. In Greece, it's often paired with a simple green salad.
Q: How do you thicken Greek meat sauce?
The sauce thickens naturally by simmering uncovered. If it's still too thin, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir in. Simmer for 2-3 minutes until thickened.
If you're ready to bring a taste of Greece to your table, try this foolproof Greek meat sauce tonight. Share your results in the comments below—I'd love to hear how it turns out!
How To Make Greek Meat Sauce
Learn how to make Greek meat sauce with cinnamon and red wine – a rich, savory-sweet sauce perfect over pasta or potatoes.
🧂 Ingredients
- 2 tablespoons (30 ml) olive oil
- 1 large yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 lb (450g) ground beef (85% lean)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 1/2 cup (120 ml) dry red wine
- 1 can (15 oz / 425g) crushed tomatoes
- 1 cup (240 ml) beef broth
- 1 bay leaf
📋 Instructions
- 1Sauté aromatics — Heat olive oil in a large skillet over medium heat (350°F/175°C). Add onion and cook until soft and translucent, about 5 minutes. Add garlic and cook for 1 minute until fragrant, being careful not to burn.
- 2Brown the beef — Increase heat to medium-high (400°F/200°C). Add ground beef, breaking it up with a spoon. Cook until browned and no pink remains, about 7-8 minutes. The meat should be deep brown and sizzling—this builds flavor.
- 3Add spices — Sprinkle cinnamon, allspice, oregano, salt, and pepper over the meat. Stir well and cook for 30 seconds to bloom the spices, making the kitchen smell amazing.
- 4Deglaze with wine — Pour in the red wine, scraping any browned bits from the bottom. Simmer until the wine is reduced by half, about 3-4 minutes. The alcohol will cook off, leaving depth.
- 5Add tomatoes and broth — Stir in crushed tomatoes, beef broth, and bay leaf. Bring to a boil, then reduce heat to low (200°F/95°C) to maintain a gentle simmer.
- 6Simmer the sauce — Let the sauce simmer uncovered for 25 minutes, stirring occasionally, until thickened and reduced by about a third. The sauce should coat the back of a spoon—this indicates it's ready.
- 7Season and serve — Remove the bay leaf. Taste and adjust salt and pepper. Serve hot over pasta, potatoes, or rice. For a classic Greek touch, top with grated kefalotyri or Parmesan cheese.
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