It’s been my experience that all cooks have their little secrets, ingredients they embrace often to add that something special (and unidentifiable) to a dish. A few of those little secrets come into play in this classic Greek tomato sauce, seasoned with the trio of cinnamon, allspice, and nutmeg. It’s wonderful with pasta and it is also the basic support sauce for ground meat dishes, from moussaka to pastitsio to good old galley cook’s spaghetti with kima -- ground meat.
You can find this recipe and many others in my lastest book, My Greek Table – Authentic Flavors and Modern Home Cooking from Ny Kitchen to Yours.
How to use this sauce:
Serve it over pasta or rice as is, accompanied by grated cheese or Esti Feta Cubes or Esti plain Greek yogurt.
Use it as the base in a ground meat sauce that stands on its own or is used to make pastitsio or moussaka.