Saltsa Kima (Greek Meat Sauce) -

3 tb Butter

1 lb Lean ground beef

1 Garlic clove

1/2 c Dry red wine

1 lb Canned, peeled tomatoes*

2 tb Tomato paste

1/2 ts Granulated paste

1 Stick cinnamon

1 Bay leaf

Salt & Pepper 4 tb Chopped parsley

1 Sprig basil or 1/2 t dried

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