The Base for making mousaka and pastichio.
Here’s the all Greek Mince Sauce Recipe for making the most loved Greek dishes of Mousaka or Pastichio (Creamy oven baked pasta). It’s pretty simple to make and can also be used as a pasta sauce as well.
It’s really tasty full of spices and aromas. So if you are not in the mood for all the fuss of making a Mousaka, simply drop it over your favorite pasta and sprinkle some Greek kefalotyri cheese on top. (There isn’t a kid in Greece that doesn’t go nuts about this)
Devil’s in the details…
I use fresh and canned tomato in this recipe to boost both flavor and texture. I also use quite a few spices as well. I usually just drop them in the sauce and remove them later. If you are a normal person, (unlike me) you might wanna use a herb sachet for adding them to the sauce. As to save yourself from the fuss of removing them one by one later. A cheesecloth will do the trick.
The only thing you must pay some extra attention to is the breaking of the mince. We don’t really want the mince to clump together especially in a mince sauce. So the first few minutes you add the mince in the pan keep breaking it apart with a square edged wooden spoon (preferably). Before adding any liquid to it. (Including the wine)
To spice things up…
Another thing I like to do with this sauce is to stuff it in a baked potato, top it with some capers and sprinkle some tobasco or hot chili powder to it. It’s simply divine and perfect for lunch.