Greek Meat Sauce
Makaronia Me Kima
Ingredients:
- 1 KgGround Beef, lean
- 2Onions, finely chopped
- 1Red Finger Chili, finely chopped
- 1/2Carrot, shredded
- 100 mlCream
- 45 mlOlive Oil, for the Onion
- 30 mlOlive Oil, for the Ground Meat
- 40 gTomato Paste
- 800 mlItalian Tomatoes
- 2 clovesGarlic, crushed
- 2Beef Bouillon Cubes
- 80 mlRed Wine
- 3 g (ish)Garlic Plus
- Spices:
- 10 gSalt
- 4 gPepper, ground
- 2Cloves, ground
- 2Allspice, ground
- 1 gThyme, ground
- 1/2 stickCinnamon, ground
- 2Bay Leaves, ground
- 22 gBasil, finely chopped
- 22 gCorn Starch, mixed in 30 ml of Water
Method:
- In a sauce pan on medium high heat, add Oil, allow to get hot. Add Onions, and Chili, lightly season with Salt, Pepper, and Garlic Plus. Saute 8 minutes, (until Onions are caramelized). Add Carrot, lightly season with Salt, Pepper, and Garlic Plus. Saute for 4 minutes.
- Add the Ground Meat. Break Beef up with a wooden spoon, saute for 16 minutes, (until Beef well browned).
- Reduce heat to medium, make a well in centre of pan, add a little Oil, then add Tomato Paste, saute for 2 minutes. Add Garlic, saute for 30 seconds. Deglaze pan with Wine, allow Wine to mostly reduce.
- Add the Tomatoes, Bouillon, and Spices.
- Bring Sauce to a simmer, reduce heat to low, simmer covered for 40 minutes. Remove cover, simmer uncovered for 20 minutes, (until the Sauce reduces). Add Cream, and Basil, mix well. Add Cornstarch slurry, mix until sauce thickens.
- Set aside until needed.
- Serve with Pasta.