Recipe by Kefalonitissa
This a Greek version of Bolognese. I consider it to be much tastier and more exotic than that typical marinara-based sauce taste that we are all used to here in America. I'm sure you all know how to boil pasta so I won't bother with telling you that. Just remember to cook it just a tiny bit over "al-dente" to be true to its Greek nature. Also, I prefer to eat this with 1 pound of thin spaghetti. Oh, and don't be stingy with the salt in the pasta water. It should taste like the sea, preferably the Mediterranean and not Long Island Sound. Coat the pasta with some margarine or some extra virgin olive oil.
Top Review by AussieGal Tracey
I am sick of buying jars of sauce and tought i would give this a go. My family thought it was wonderful thank you so much for a really tasty dish. we will be making this again in the future
- 1 1⁄2 lbs 80% lean ground chuck
- 1 onion, minced
- 4 -5 garlic cloves, minced
- 1⁄2 bunch fresh parsley, minced
- 1⁄4 cup olive oil
- 2 tomatoes, chopped
- 3 -4 whole cloves
- 3 -4 dashes ground cinnamon
- 1 (8 ounce) can tomato sauce
- 1 teaspoon tomato paste (optional)
Directions See How It's Made
- In a large pot with olive oil, turn heat to medium high.
- Add the onion, garlic, and parsley and sauté till onion turns translucent. Be careful not to burn. Add a touch of salt. Add tomato paste, although really not necessary. Let it sauté while stirring.
- Add the chopped tomatoes and let them release some juice.
- Now add the ground meat, and press it down with a fork gently so that huge cubes or balls of meat don't form. Mix. Season with a bit more salt and pepper.
- Add some water, just barely covering the meat.
- Add the cloves, cinnamon, tomato sauce and stir.
- Bring to a boil and then reduce to low heat. Cover and simmer for an hour and a half or until liquid is gone.
- Serve with thin spaghetti and top with parmigiano-reggiano, grated kefalotiri or kefalograviera.