Greek Meat SauceFrom nikchick 8 years ago
- 2 - 3 tbsp. olive oil shopping list
- 1 medium onion - chopped shopping list
- 1 large clove garlic - chopped shopping list
- 1 tbsp. tomato paste shopping list
- 1 tsp. ground fresh pepper. (More if needed after cooking for a while.) shopping list
- 1 tsp. sea salt, grey salt or kosher salt (More if needed after cooking for a while.) shopping list
- 2 tsp. dried Greek oregano shopping list
- 2 tsp. dried basil (or equivalent fresh basil if available) shopping list
- 1 tsp. sugar (heaped) shopping list
- pinch allspice shopping list
- 1 tsp. cinnamon (or more if you wish) shopping list
- 1 1/2 lb. extra lean ground hamburger shopping list
- 1 28 oz. can Kitchen Ready Pastene tomatoes or equivalent crushed tomatoes like Contidina. shopping list
- 1/2 cup water shopping list
- 1/4 cup chopped Italian parsley shopping list
How to make it
- 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.
People Who Like This Dish 24
The Cooknikchick Seattle, WA
The Rating6 people
This is not what I was looking for, but by golly, this sounds great. I will try this. Thanks!trev in Bogangar loved it
Ohhhh - I can smell this cookin' - High 5!lincolntoot in Freehold loved it
sounds delish!mamalou in Attleboro loved it
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