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
- 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.