Greek Meat Sauce

Serve over cooked pasta and grate lots of kefalotyri or Romano cheese on top. This meat sauce (without the cheese) is a master recipe that can be used for Pastitsio and Moussaka.

Serves: 10Hands-on: 25 minutesTotal: 1 hour 5 minutesDifficulty: Easy

Serves: 10

Ingredients

  • ⅓ cup extra-virgin olive oil
  • 3 medium onions, peeled and diced
  • 6 cloves garlic, peeled and minced
  • 1 medium carrot, peeled and grated
  • 2 lbs. lean ground beef
  • 3 bay leaves
  • 6 allspice berries
  • ¼ cup dry white wine
  • 1 can (28 oz.) puréed tomatoes
  • 2½ tsp. salt
  • 1 tsp. pepper
  • 1 Tbsp. dried oregano
  • ⅛ tsp. cinnamon

Directions

  • Heat the oil in a large skillet over medium heat for 30 seconds. Add the onions, garlic, and carrots, and cook for 10 minutes or until the vegetables are softened.
  • Increase the heat to medium-high, and add the ground beef, bay leaves, and allspice. Break the beef up with a wooden spoon; brown the beef for 5–6 minutes. Add the wine, and cook for 2 minutes or until most of the liquid has evaporated.
  • Add the tomatoes, and season with the salt and pepper. Bring the sauce to a boil, reduce the heat to medium-low, and cook the sauce for 30–40 minutes or until it thickens.
  • Take the sauce off the heat, and add the oregano and cinnamon.

Recipe Information

Serves: 10

Ingredients

  • ⅓ cup extra-virgin olive oil
  • 3 medium onions, peeled and diced
  • 6 cloves garlic, peeled and minced
  • 1 medium carrot, peeled and grated
  • 2 lbs. lean ground beef
  • 3 bay leaves
  • 6 allspice berries
  • ¼ cup dry white wine
  • 1 can (28 oz.) puréed tomatoes
  • 2½ tsp. salt
  • 1 tsp. pepper
  • 1 Tbsp. dried oregano
  • ⅛ tsp. cinnamon

Directions

  • Heat the oil in a large skillet over medium heat for 30 seconds. Add the onions, garlic, and carrots, and cook for 10 minutes or until the vegetables are softened.
  • Increase the heat to medium-high, and add the ground beef, bay leaves, and allspice. Break the beef up with a wooden spoon; brown the beef for 5–6 minutes. Add the wine, and cook for 2 minutes or until most of the liquid has evaporated.
  • Add the tomatoes, and season with the salt and pepper. Bring the sauce to a boil, reduce the heat to medium-low, and cook the sauce for 30–40 minutes or until it thickens.
  • Take the sauce off the heat, and add the oregano and cinnamon.

Nutrition Information

Nutrition Information
Amount per serving
Calories330
Total Fat20g
Saturated Fat6g
Cholesterol80mg
Sodium770mg
Total Carbohydrate9g
Dietary Fiber2g
Sugars4g
Protein25g