Make the PERFECT Greek Mince meat sauce in 70 minutes - Makaronia me Kima!

Chop the carrot into fine pieces, wash it well without peeling.

Heat a large pot over max heat and add a generous amount of olive oil.

Once the oil is hot, add the chopped carrot and cook until it becomes translucent.

Add cognac (or red wine) to the pot and keep the heat high until the alcohol evaporates.

Add the minced pork and beef to the pot, breaking it down and mixing it well until it turns gray.

Add a good amount of tomato paste and mix well, cooking it to reduce bitterness.

Add chopped tomatoes and a little water, then cover the pot and reduce the heat to medium, cooking for about 30 minutes.

After 20 minutes, add 2 bay leaves, ground pimento (or whole seeds), cinnamon, cloves, black pepper, and salt, and cook for an additional 15 minutes.

In a separate bowl, mix 1.5 tablespoons of cornflour with water until smooth, then add it to the sauce while it's still boiling, stirring to thicken.

Adjust seasoning with more black pepper, salt, and olive oil as needed.

Equipment Needed

Spice Level:

Allergens