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CATEGORY CUISINE TAG YIELD
Meats Greek Greek, Sauces 4 Servings

INGREDIENTS

Karen Mintzias
1 Onion, chopped fine
3 T Butter
1 lb Lean ground beef
1 Garlic clove
1/2 c Dry red wine
1 lb Canned, peeled tomatoes*
2 T Tomato paste
1/2 t Granulated paste
1 Stick cinnamon
1 Bay leaf
Salt & Pepper
4 T Chopped parsley
1 Sprig basil or 1/2 t dried

INSTRUCTIONS

Note: Tomatoes should be drained and chopped. In a heavy saucepan  cook
the onion in a little water over medium heat until softened,  then add
the fat and cook the onion until translucent. Combine the  ground beef
with the onion, mashing with a fork and stirring until  the raw color
disappears. Add the garlic and wine, then cover and  simmer for 5
minutes. Stir in the tomatoes, the tomato paste, sugar,  cinnamon
stick, bay leaf, salt and pepper to taste, then simmer,  covered, for
30 minutes longer. Add the parsley and basil during the  last 10 to 15
minutes. Cook uncovered for the last few minutes, to  allow excess
liquid to evaporate; the sauce should be thick.  Remove  the cinnamon
stick before serving. Makes 4 cups. From "The Food of  Greece" by Vilma
Liacouras Chantiles.  Typed for you by Karen Mintzias  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 445
Calories From Fat: 298
Total Fat: 32.7g
Cholesterol: 107.9mg
Sodium: 319mg
Potassium: 914.7mg
Carbohydrates: 14.4g
Fiber: 5.9g
Sugar: 5.2g
Protein: 24g


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