Recipe - Saltsa Kima (Greek Meat Sauce)

Karen Mintzias
1 Onion; chopped fine
3 tablespoon Butter
1 pound Lean ground beef
1 Garlic clove
One half cup Dry red wine
1 pound Canned, peeled tomatoes*
2 tablespoon Tomato paste
One half teaspoon Granulated paste
1 Stick cinnamon
1 Bay leaf
Salt & Pepper
4 tablespoon Chopped parsley
1 Sprig basil or One half t dried

*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