Flavorful Greek Style Spaghetti

This Greek-style spaghetti combines authentic Mediterranean flavors with classic comfort food for a delicious twist on traditional pasta. The hint of cinnamon and cloves creates a uniquely aromatic sauce that transforms everyday spaghetti into something truly special.

I first made this recipe when hosting a dinner party for friends who had just returned from Greece. The subtle warming spices reminded them of their travels, and it's remained in my regular rotation ever since. The aroma that fills the kitchen while cooking is absolutely intoxicating.

Ingredients

• Spaghetti: 10.5 ounces. Quality matters here. Choose bronze-die pasta for better sauce adhesion.
• Olive oil: 2 tbsp. Use extra virgin for more robust flavor.
• Red onion: Finely chopped. Red onions add a subtle sweetness regular onions lack.
• Garlic cloves: 4, minced. Fresh is essential for authentic Mediterranean flavor.
• Carrot: Diced. Adds natural sweetness and balances the acidity of tomatoes.
• Ground beef: 1.1 pounds. Select 80/20 for best flavor balance.
• Salt: 1 tsp. Sea salt provides cleaner flavor than table salt.
• Sugar: 1 tsp. Helps balance acidity in the tomatoes.
• Black pepper: 1 tsp. Freshly ground makes a noticeable difference.
• Dried thyme: 1 tsp. Provides earthy notes that complement the meat.
• Dried oregano: 2 tsp. The signature Greek herb that makes this dish authentic.
• Cinnamon: ¼ tsp. The secret ingredient that gives this sauce its Greek character.
• Bay leaves: 2. Adds subtle depth to the sauce during simmering.
• Cloves: 2. Creates warmth without overwhelming the dish.
• Red wine: ½ cup. Dry varieties work best. I recommend Greek Agiorgitiko if available.
• Tomato paste: 5 tbsp. Builds rich umami foundation for the sauce.
• Crushed tomatoes: 1 can. San Marzano tomatoes offer the best flavor.

Step-by-Step Instructions

Pin it

Prepare Ingredients:

Get all the prep done before you start cooking. Mince the garlic until it forms a fine paste. Finely chop the onion into uniform pieces for even cooking. Dice the carrot into small cubes about ¼ inch in size. Having everything ready creates a smooth cooking process and ensures nothing overcooks while you're chopping.

Create Aromatic Base:

Heat oil in a large pot over medium high heat until it shimmers but doesn't smoke. Add onion garlic and carrot then cook for 5 minutes stirring occasionally until the onions become translucent and slightly golden. This aromatic base builds the foundation of flavor for the entire dish.

Brown The Meat:

Add ground beef to the pot breaking it into small pieces with a wooden spoon. Stir in salt pepper sugar cinnamon thyme oregano cloves and bay leaves distributing the spices evenly. Cook until the meat is browned and no longer pink about 5 minutes while continuing to break up any larger chunks. Pour in red wine and bring to a boil then simmer for about 2 minutes allowing the alcohol to cook off and the flavor to concentrate.

Develop The Sauce:

Add tomato paste and crushed tomatoes stirring well to incorporate. Reduce the heat to low and cook uncovered stirring occasionally for 15 minutes. This slow simmer allows the flavors to meld and intensify. You'll notice the sauce beginning to thicken as it reduces.

Cook The Pasta:

While the sauce simmers cook the spaghetti in a large pot of generously salted boiling water until al dente according to package directions. Aim for pasta that still has a slight firmness when bitten. Drain the pasta reserving 1 cup of the starchy cooking water.

Combine And Serve:

Add ½ cup of the reserved pasta cooking water to the sauce which helps it cling to the pasta. Adjust salt and pepper to taste. Remove from heat and toss the cooked spaghetti directly in the sauce coating each strand thoroughly. The starchy pasta water creates a silky texture that binds everything together.

The first time I made this recipe I was skeptical about adding cinnamon to a savory pasta dish. That subtle warmth is now what I love most about it. My Greek grandmother would always say that good cooking comes from paying attention to these small unexpected touches that transform the ordinary into something memorable.

The Perfect Pairing

This Greek style spaghetti pairs beautifully with a simple Greek salad of crisp cucumbers ripe tomatoes Kalamata olives and a crumble of feta cheese. The bright acidity and fresh vegetables balance the richness of the pasta perfectly. Serve with warmed pita bread for an authentic Mediterranean meal experience.

Make Ahead And Storage

This sauce actually improves with time making it perfect for meal prep. The flavors have a chance to meld and deepen overnight. Store sauce and pasta separately in airtight containers in the refrigerator for up to 4 days. When reheating add a splash of water to loosen the sauce as it will thicken when chilled. For longer storage freeze just the sauce for up to 3 months.

Common Substitutions

If beef isn't your preference substitute ground lamb for an even more authentic Greek flavor profile. For a vegetarian version try using lentils or a plant based meat alternative along with an extra tablespoon of olive oil for richness. The red wine can be replaced with beef broth plus a tablespoon of balsamic vinegar to maintain depth of flavor.

Pin it

A truly comforting and aromatic dish, perfect for bringing Mediterranean flair to your table.

Frequently Asked Questions

→ What makes this spaghetti Greek-inspired?

The Greek touch comes from the use of cinnamon, cloves, and herbs like oregano and thyme, which are commonly used in Mediterranean cuisine.

→ Can I use a different type of meat?

Absolutely! You can substitute ground beef with ground lamb, pork, or a plant-based alternative for a vegetarian option.

→ Can I make this dish alcohol-free?

Yes, you can replace the red wine with chicken broth, beef broth, or even water for a non-alcoholic version.

→ What can I serve with this spaghetti?

Pair this spaghetti with a fresh Greek salad, crusty bread, or a side of sautéed vegetables for a complete meal.

→ How do I store and reheat leftovers?

Store leftovers in an airtight container in the fridge for up to three days. Reheat on the stovetop or microwave, adding a splash of water if the sauce has thickened.