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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large pot with olive oil, turn heat to medium high. | 2. Add the onion, garlic, and parsley and sauté till onion turns translucent. Be careful not to burn. Add a touch of salt. Add tomato paste, although really not necessary. Let it sauté while stirring. | 3. Add the chopped tomatoes and let them release some juice. | 4. Now add the ground meat, and press it down with a fork gently so that huge cubes or balls of meat don't form. Mix. Season with a bit more salt and pepper. | 5. Add some water, just barely covering the meat. | 6. Add the cloves, cinnamon, tomato sauce and stir. | 7. Bring to a boil and then reduce to low heat. Cover and simmer for an hour and a half or until liquid is gone. | 8. Serve with thin spaghetti and top with parmigiano-reggiano, grated kefalotiri or kefalograviera. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chuck	1 1/2	1/2	ground	952.0022	2.108	143.6843	41.2761
onion	1		minced	64.0	14.944	1.76	0.16
garlic clove	4 -5		minced	0.0	0.0	0.0	0.0
parsley	1/2	bunch	minced	-	-	-	-
olive oil	1/4	cup		477.36	0.0	0.0	54.0
tomato	2		chopped	80.4198	17.3796	3.9316	0.8936
clove	3 -4			0.0	0.0	0.0	0.0
cinnamon	3 -4	dashes	ground	-	-	-	-
tomato sauce	1	can		-	-	-	-
tomato paste	1	teaspoon		4.51	1.04	0.2376	0.0258
water				-	-	-	-
salt				-	-	-	-
pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.