GROUND MEAT SAUCE - SALTSA ME KIMA

(Greek version of  'Bolognese' Sauce or as my family calls it 'Spag Bol!)

Incredibly easy - no dried herbs or anything out of the ordinary - the real flavour comes with the good quality Extra Virgin Olive Oil, lots of pepper and the time spent simmering to reduce the sauce.

• 1/4 - 1/3 cup ILIADA extra virgin olive oil
• 1 x red onion, finely chopped
• 1 garlic clove, minced
• 500g beef mince
• 1 x 400g tin chopped tomatoes
• pinch of sugar 
• 1 x tblspn Messino Red Wine vinegar
• salt and a lot of pepper 
• finely chopped parsley to serve

Heat the oil in a large pan and add the onion and garlic and stir over low heat until softened, for about 5 minutes.

Add the mince, increase the heat to medium high and cook, breaking up the meat with a fork, for about 15 minutes. Add the tomatoes, sugar, vinegar, salt and pepper and stir well, cover and reduce the heat. Simmer, stirring occasionally for about 1 hour. Remove the lid for the last 10 minutes and simmer to allow the sauce to reduce even further.

Belissimo served with spaghetti, sprinkled with chopped fresh Italian parsley and some Italian parmesan or Greek Kefalograviera!