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Saltsa Kima (Greek Meat Sauce)

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      Title: SALTSA KIMA (GREEK MEAT SAUCE)
 Categories: Greek, Sauces
      Yield: 4 Servings
 
           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
 
  *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
 
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