Recipe

Greek Meat Sauce Recipe

Add Step-by-Step Photos	Nikchick / All my dishes 2 years, 8 months ago This is my mother-in-law's homemade Greek meat sauce, used in her pasticcio and other pasta dishes. Prep:10m Cook:60m Servings:8	Nikchick
	greek sauce easy

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Fans

mamalou

trev

momo_55gra

notyourmom

lincolntoo

fuzzy

Ingredients

2 - 3 tbsp. olive oil

1 medium onion - chopped

1 large clove garlic - chopped

1 tbsp. tomato paste

1 tsp. ground fresh pepper. (More if needed after cooking for a while.)

1 tsp. sea salt, grey salt or kosher salt (More if needed after cooking for a while.)

2 tsp. dried Greek oregano

2 tsp. dried basil (or equivalent fresh basil if available)

1 tsp. sugar (heaped)

pinch allspice

1 tsp. cinnamon (or more if you wish)

1 1/2 lb. extra lean ground hamburger

1 28 oz. can Kitchen Ready Pastene tomatoes or equivalent crushed tomatoes like Contidina.

1/2 cup water

1/4 cup chopped Italian parsley

Directions

Use a 3 to 4 quart heavy stainless steel pot or an enamel casserole over cast iron to make this sauce.

Heat saucepan over medium high heat for a minute or two and add olive oil. Heat oil until hot and ready to sizzle. Quickly add all chopped onions and a little pepper. Stir quickly and saute for a couple of minutes until soft and then add the garlic and saute for a minute until oil is flavored but garlic has not burned. Add tomato paste and stir all together until tomato paste has cooked for a couple of minutes and blended with the onions and garlic. This gives the sauce some structure.

Begin adding ground beef in small handfuls stirring with wooden spoon until meat looses its pink color and all the meat is added to the pot. Keep stirring. When all meat is mixed well with the onions and garlic and seems mostly browned, add salt, rest of pepper, oregano, basil, sugar, cinnamon and just about an 1/8th of a teaspoon of the allspice and stir until everything is mixed in. Add tomatoes and rinse out can with a half cup of water and add to the saucepan. Add parsley. Keep stirring and bring to a boil. Reduce heat and simmer uncovered or partially covered for about 40 minutes. Check every 10 or 15 minutes and stir a little. When almost done check for seasoning to see if perhaps more salt, pepper, cinnamon or sugar is needed. Sauce should be rather thick. Cool and refrigerate covered with plastic wrap until ready to use or freeze for later use.

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Comments

donnaja1231 2 years, 8 months ago said:
This sounds great. Thank you!
Donna A.

dixiejet 2 years, 4 months ago said:
WONDERFUL ! I will most certainly bookmark this one ! I love Greek food and have been known to drive 8 hours just to eat at my favorite Greek restaurant. ;o)

livewell 1 year, 11 months ago said:
I grew up in a Greek household with Grampa and his 8 brothers and sisters coming to Ellis Island from Greece. This recipe is spot on. Thanks for posting it.

momo_55grandma 1 year, 5 months ago said:
Simply easy delicous thanks

fuzzy 1 year, 4 months ago said:
MMMMM

mamalou 1 year, 3 months ago said:
Sounds delish!

lincolntoot 1 year ago said:
Ohhhh - I can smell this cookin' - High 5!

smitty7777 9 months, 1 week ago said:
This is just what i had been looking for...thanks

trev 5 months ago said:
This is not what I was looking for, but by golly, this sounds great. I will try this. Thanks!

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Alterations

jeri817 2 years, 5 months ago said:
Hi! I make a very easy rendition for this sauce. I make it at least once a month. I brown the chopmeat with diced onion and garlic and a sprinkle of cinnamon. After draining, I add two jars of ready made sauce and simmer for about 20 minutes. Easy and good!

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