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


  • 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


  • 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.