The Olive and the Caper: Adventures in Greek Cooking
Red Tomato Meat Sauce (Saltsa Kokkino Me Kima)
Page 472
Cuisine: Greek | Course Type: Sauces/Gravies
(1 review)
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Recipe Review
kateq from annapolis, md
A great sauce! I did use all beef and the leanest ground beef available (93%). I also had to make do with non-Greek tomato paste and I substituted Marsala for the Mavrodaphne wine. The resulting sauce is absolutely delicious. The cinnamon is very subtle and a brilliant addition to the taste. (Some years ago I was introduced by a Greek friend to cinnamon in a beef stew and loved it--but had forgotten). I used some of the sauce for pastitsio and am looking forward to using the balance in some other tasty dish.
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