Greek Pasta with Cinnamon-Spiced Meat Sauce

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A beloved Greek comfort dish where ground beef is slowly simmered with tomato, warm cinnamon, and oregano, then tossed with short pasta and showered with sharp kefalotyri cheese. It is weeknight-simple yet deeply aromatic, balancing the bright acidity of ripe tomatoes with the gentle sweetness of Greek mountain spices. Served piping hot with a sprinkle of fresh parsley, it captures the soul of a taverna table in a single bowl.

Nutrition Facts

Per serving (estimated)

• 620 kcalCalories
• 22 gFat
• 7 gSaturated Fat
• 65 gCarbs
• 5 gFiber
• 9 gSugar
• 38 gProtein
• 720 mgSodium
• 880 mgPotassium
• 150 mgCalcium
• 6 mgIron
• 15 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the meat sauce

• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 kg (2.2 lb) ground beef (15% fat)
• 2 tbsp tomato paste
• 400 g (14 oz) crushed tomatoes
• 2 tbsp dry red wine (optional)
• 1 tsp ground cinnamon
• 1 tsp dried Greek oregano
• 1/2 tsp ground allspice
• 1 bay leaf
• 1 1/2 tsp fine sea salt
• 1/2 tsp freshly ground black pepper

For the pasta

• 500 g (1.1 lb) penne or spaghetti
• 1 tbsp extra-virgin olive oil
• 2 tsp sea salt for the cooking water

For finishing

• 80 g (3 oz) kefalotyri or Pecorino Romano, finely grated
• 2 tbsp fresh flat-leaf parsley, chopped

Directions

1. Heat the olive oil in a wide heavy skillet over medium heat. Add the onion and cook for 5-6 minutes until soft and translucent, then stir in the garlic and cook 30 seconds until fragrant.
2. Increase the heat to medium-high and add the ground beef. Break it apart with a wooden spoon and brown for 7-8 minutes until no pink remains and the moisture has evaporated.
3. Stir in the tomato paste and toast for 1 minute, then pour in the red wine (if using) and let it reduce by half, about 2 minutes.
4. Add the crushed tomatoes, cinnamon, oregano, allspice, bay leaf, salt, and pepper. Bring to a gentle simmer, then reduce heat to low and cook uncovered for 20-25 minutes, stirring occasionally, until the sauce is thick and richly flavored.
5. Meanwhile, bring a large pot of water to a rolling boil, add the salt, and cook the pasta until 1 minute shy of al dente according to package directions. Reserve 1 cup of pasta water before draining.
6. Add the drained pasta and the olive oil directly to the skillet with the sauce. Toss vigorously over low heat for 1-2 minutes, splashing in reserved pasta water as needed, until the sauce clings to every piece.
7. Remove the bay leaf, taste and adjust seasoning, then divide among warm bowls.
8. Top generously with grated kefalotyri and a shower of fresh parsley. Serve immediately with crusty bread and a crisp Greek salad.

Cook’s Notes

• Substitute half the beef with ground lamb for a more traditional, slightly gamier flavor that Greeks favor.
• Toast the cinnamon briefly in the oil with the onions to bloom its aroma before adding the meat – this deepens the warm spice character without making the sauce taste sweet.
• The sauce improves as it sits, so make it up to 2 days ahead and reheat gently; add a splash of water to loosen it before tossing with the pasta.
• If kefalotyri is unavailable, a blend of equal parts Pecorino Romano and aged Parmesan delivers the same salty, sharp finish.
• Always undercook the pasta by a minute since it finishes cooking in the sauce, allowing it to absorb the meat juices for fuller flavor.

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