*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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|Serving Size: 1 Serving (323g)|
|Recipe Makes: 4|
|Calories from Fat: 183 (51%)|
|Amt Per Serving||% DV|
|Total Fat 20.3g||27 %|
|Saturated Fat 10.1g||51 %|
|Monounsaturated Fat 7.2g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 96.6mg||30 %|
|Sodium 384.8mg||13 %|
|Potassium 931.7mg||25 %|
|Total Carbohydrate 13.6g||4 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 10.5g|
|Protein 25.2g||36 %|
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Calories per serving: 356
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