| who what where when | Half Greek, does some translating and performing, between Greece and the U.K. but heading Greecewards, Generation X |
| Likes | Science Fiction and Fantasy novels, Comics, old plays, traditional music, vernacular architecture, early modern and pre modern history, folklore |
| Loves | The sea, theatre, good food |
| Worships | the Olympian pantheon, especially Dionysos, increasingly Hecate, and always and ever our mother Gaia |
11/12 It’s just about ready now. See how everything is pretty much the same colour and texture? Took maybe 4 hours, uncovered for 2, covered for two.
After discussing it with @pipkazan and friends and family back home, I must tell you that my liberal use of garlic is an outlier. They do use garlic in Corfu, but the Ionian islanders are garlic fiends.
Skip the garlic. Sorry.
8/? (obviously I should have put the post number on the left)
Bring to a gentle simmer, and add aromatics.
Go easy on the salt (half teaspoon or less, you can always add more later)
My mother says it’s either parsley OR cinnamon, but I am a more slapdash cook, and I had both, so in they both went.
You don’t have to add cinnamon AND allspice AND cloves. I’ll add whichever I have.
Add the can of chopped 7/?tomatoes, then fill the empty can with water and add that, and repeat.
Tastes vary. When I was young, I would have added some tomato paste. You might like it better that way, or with only half a can.
If you blur your vision, by squinting or removing your glasses, the colour is that of the finished dish - that’s my guideline for quantity of tomato.
5/?
Once the onions are soft, turn up the heat to medium/medium high. Add the meat.
Working quickly, brown the meat thoroughly. I use two wooden spatulas to break up the meat, toss like a salad, break it up more.
Keep moving as quickly as you can without flinging meat and onions out the sides of the pan
My Version Of A Greek Meat Sauce For Pasta (and other uses) 1/?
This is one of those dishes that varies from household to household. My mother taught it to me (it was the first thing she ever taught me to cook), but over the years our versions have drifted apart.
It is *not* ragú Bolognese, though it’s related to it and looks much the same.
#recipe #food #cooking #meat #carnivore