| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Greek |
Greek, Sauces |
4 |
Servings |
INGREDIENTS
|
|
Karen Mintzias |
| 1 |
|
Onion; chopped fine |
| 3 |
tb |
Butter |
| 1 |
lb |
Lean ground beef |
| 1 |
|
Garlic clove |
| 1/2 |
c |
Dry red wine |
| 1 |
lb |
Canned, peeled tomatoes* |
| 2 |
tb |
Tomato paste |
| 1/2 |
ts |
Granulated paste |
| 1 |
|
Stick cinnamon |
| 1 |
|
Bay leaf |
|
|
Salt & Pepper |
| 4 |
tb |
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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