Because sometimes, a bowl of pasta tastes like home—even if it has a little Italian twist.

Growing up in a Greek home, we didn’t call it “Bolognese.” We called it makaronia me kima—simple, hearty, and full of love. But over the years, I’ve learned to borrow flavors from here and there.

This dish is a cozy little marriage of Greek and Italian kitchens: wide, silky ribbons of pappardelle wrapped in a spiced, slow-cooked meat sauce that tastes like a Sunday at Yiayia’s table… with a splash of red wine and a sprinkle of kefalotyri.

What makes this Greek-style?

The cinnamon stick, the bay leaf, the pinch of allspice. These tiny touches of home turn a classic Bolognese into something that speaks our language. It’s rich, comforting, and rustic—with all the flavors we grew up with tucked between every bite.

Top it with grated graviera or kefalotyri, and serve it with a slice of crusty bread to mop up every bit. This one’s not just a meal. It’s a memory.

Crockery & ingredients I love using—find them all here: My Mediterranean Greek Pantry

500g pappardelle pasta

3 tbsp olive oil

1 large onion, finely chopped

2 garlic cloves, minced

1 carrot, grated

500g ground beef (or a mix of beef & pork for richer flavor)

1 bay leaf

1 small cinnamon stick

1/4 tsp ground allspice

1/4 tsp dried Greek oregano

1/2 tsp sweet paprika

2 tbsp tomato paste

400g canned crushed tomatoes (or fresh grated tomatoes in season)

1/2 cup red wine

Salt & pepper, to taste

A pinch of sugar

1/4 cup milk (optional, for silky texture)

Fresh parsley, chopped, for garnish

Grated kefalotyri or graviera, for serving (or parmesan if unavailable)

Directions

Sauté base: In a deep pan, heat the olive oil. Add onion, garlic and carrot. Sauté until soft and fragrant, about 5-7 minutes.

Add meat: Stir in the ground meat, breaking it up with a spoon. Cook until browned.

Spice it up: Add tomato paste, cinnamon stick, bay leaf, paprika, oregano, allspice, and stir to combine. Let the tomato paste cook for 2 minutes to release its flavor.

Deglaze: Pour in the wine, scraping up any browned bits. Simmer for a couple of minutes until the alcohol cooks off.

Simmer the sauce: Add crushed tomatoes, a pinch of sugar, salt and pepper. Lower the heat and let it simmer gently for 30–40 minutes (the longer, the better). If it gets too thick, add a bit of water.

Creamy finish (optional): Stir in the milk or cream at the end for extra richness.

Cook the pasta: Meanwhile, cook the pappardelle in salted boiling water until al dente. Reserve ½ cup of the pasta water.

Combine: Add the drained pasta to the Bolognese sauce. Toss well, adding a bit of reserved pasta water if needed to help it all cling.

Serve: Plate it up with a generous sprinkle of kefalotyri or graviera and chopped parsley.