This is the typical sauce to eat with pasta (for children but not only!) and then this is also being used for other more complicated dishes like musakas and pastizio.
We use lots of different spices for this recipe but feel free to remove one if you do not like it.
Here the video: How to make greek kimas
- olive oil
- 2 medium onions
- 1 carrot
- 350-400gr minced meat
- a can of sliced tomatoes
- 2 fresh tomatoes – optional
- 1/2 cinnamon bark
- 3 all spice balls
- 1 leaf bay
- black pepper
- beer or wine
- Chili pepper (optional)
- Add the olive oil in your pan and when it is warm you add the sliced onion. Cook in medium heat
- When the onion is almost transparent, bring the heat a bit higher and add the meat
- When the meat changes color and it is cooked (3-4 minutes) add the shredded carrot and wait till it becomes a bit soft (not more that a couple of minutes)
- When the liquids inside the pot are evaporated, add a bit of beer or wine
- Add the canned tomato, all the spices and also fill the can until half with water and add it in the sauce. Bring the fire to low. Use also the lid of the pan.
- Let it simmer at least for 30 minutes in total until it gets thicker but approximately after 20 minutes of simmering add the fresh tomato. Then it depends on you, how much cooked you prefer the fresh tomato – which I do not always use.