Greek Cinnamon Meat Sauce

Greek Cinnamon Meat Sauce

Ground beef simmered with cinnamon, red wine, and tomato into a warmly spiced ragu.

Total 1 hr 45 min Makes 6 servings Calories 385/serving

Dietary

Wheat free, Dairy free, Nut free

Allergens

Red meat

This Greek-style meat sauce, known as saltsa kima, builds rich flavor from ground beef, red wine, and tomatoes warmed with cinnamon, allspice, and bay leaf. It forms the base for pastitsio and moussaka, but it also makes a satisfying topping for rice or pasta on its own.

Ingredients

  • 2 tablespoons olive oil
  • 1 yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 2 pounds ground beef
  • 1/2 cup dry red wine
  • 1 28-ounce can crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 2 bay leaves
  • 1 cinnamon stick
  • 1 teaspoon granulated sugar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup beef stock
  • 2 tablespoons chopped fresh parsley

Method

  1. Heat the olive oil in a 6-quart saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.

  2. Add the garlic and cook, stirring, until fragrant, about 1 minute.

  3. Add the ground beef and cook, breaking it apart with a spoon, until browned and no longer pink, 8 to 10 minutes. Drain excess fat if heavy.

  4. Pour in the red wine, scraping the bottom of the pan, and simmer until mostly evaporated, about 3 minutes.

  5. Stir in the crushed tomatoes, tomato paste, cinnamon, allspice, cloves, bay leaves, cinnamon stick, sugar, salt, pepper, and beef stock. Bring to a simmer.

  6. Reduce heat to low and simmer uncovered, stirring occasionally, until thickened and richly flavored, 60 to 75 minutes.

  7. Remove the bay leaves and cinnamon stick. Taste and adjust salt and pepper as needed.

  8. Stir in the chopped parsley and serve warm, or use as a base for pastitsio or moussaka.

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    Greek Cinnamon Meat Sauce

    This Greek-style meat sauce, known as saltsa kima, builds rich flavor from ground beef, red wine, and tomatoes warmed with cinnamon, allspice, and bay leaf. It forms the base for pastitsio and moussaka, but it also makes a satisfying topping for rice or pasta on its own.

    1 hr 45 min 6 servings 385 cal

    Ingredients

    • 2 tablespoons olive oil
    • 1 yellow onion, finely chopped
    • 3 cloves garlic, minced
    • 2 pounds ground beef
    • 1/2 cup dry red wine
    • 1 28-ounce can crushed tomatoes
    • 2 tablespoons tomato paste
    • 1 teaspoon ground cinnamon
    • 1/4 teaspoon ground allspice
    • 1/4 teaspoon ground cloves
    • 2 bay leaves
    • 1 cinnamon stick
    • 1 teaspoon granulated sugar
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1/2 cup beef stock
    • 2 tablespoons chopped fresh parsley

    Method

    1. 1

      Heat the olive oil in a 6-quart saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.

    2. 2

      Add the garlic and cook, stirring, until fragrant, about 1 minute.

    3. 3

      Add the ground beef and cook, breaking it apart with a spoon, until browned and no longer pink, 8 to 10 minutes. Drain excess fat if heavy.

    4. 4

      Pour in the red wine, scraping the bottom of the pan, and simmer until mostly evaporated, about 3 minutes.

    5. 5

      Stir in the crushed tomatoes, tomato paste, cinnamon, allspice, cloves, bay leaves, cinnamon stick, sugar, salt, pepper, and beef stock. Bring to a simmer.

    6. 6

      Reduce heat to low and simmer uncovered, stirring occasionally, until thickened and richly flavored, 60 to 75 minutes.

    7. 7

      Remove the bay leaves and cinnamon stick. Taste and adjust salt and pepper as needed.

    8. 8

      Stir in the chopped parsley and serve warm, or use as a base for pastitsio or moussaka.