Greek Meat Sauce
with orzo and herb house salad

Name: Greek Meat Sauce
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 Red pepper, chopped; 1/2 lb Cucumber, cubed; 3 sprigs Parsley, leaves torn; 2 tsp Dijon mustard; 1 Tbsp Lemon juice; 2 Tbsp Red wine vinegar; 4 Tbsp Olive oil; 1/4 lb Salad greens; 4 oz Feta; 1 lb Ground beef; 3 cloves Garlic, minced; 1 Onion, diced; 1 Italian eggplant, cubed; 8 oz Orzo; 2 Tbsp Olive oil; 1 1/2 Tbsp Cooking oil; 1 can Crushed tomatoes (28 oz / 794 g can); 1 Tbsp Thyme, dried; 1 Tbsp Oregano, dried; 1 tsp Allspice; 1/2 tsp Cinnamon; 1/2 Lemon , juice of; 4 oz Feta; leaves of a few sprigs Parsley

Active: 35 min Total: 35 min

Original

I love moussaka and pastitsio (both Greek bake-in-the-oven dishes). However they can be heavy and require the oven, so I decided to give these dishes a summer makeover. The result? A meat sauce that's full of spices that remind you of the Mediterranean that still feels light enough for the season. Paired with our simple house salad that's punched up with feta and herbs, dinner is going to rock.

Proteins

Ground meat

Cuisines

European - Mediterranean

Ingredients

Metric

Servings:

Our House Salad:

Red pepper - 2 , chopped
Cucumber - 1/2 lb , cubed
Parsley - 3 sprigs , leaves torn
Dijon mustard - 2 tsp
Lemon juice - 1 Tbsp
Red wine vinegar - 2 Tbsp
Olive oil - 4 Tbsp
Salad greens - 1/4 lb
Feta - 4 oz

Greek Meat Sauce with Orzo:

Ground beef - 1 lb
Garlic - 3 cloves , minced
Onion - 1 , diced
Italian eggplant - 1 , cubed
Orzo - 8 oz
Olive oil - 2 Tbsp
Cooking oil - 1 1/2 Tbsp
Crushed tomatoes (28 oz / 794 g can) - 1 can
Thyme - 1 Tbsp , dried
Oregano - 1 Tbsp , dried
Allspice - 1 tsp
Cinnamon - 1/2 tsp
Lemon - 1/2 , juice of
Feta - 4 oz
Parsley - leaves of a few sprigs

Prep

Ground beef - Season with salt & pepper. (Can be done the night before)
Garlic / Onion / Eggplant - Prep as directed
For salad: Red pepper / Cucumber / Parsley - Prep as directed

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Make

Bring a saucepan of water to boil. Salt heavily (that water should taste like the ocean!) and add orzo or other pasta. Cook until al dente, tender but not soggy. Drain and toss with 2 tbs. (30 ml) of olive oil. Set aside.
Heat a skillet over medium-high heat. Add cooking oil and then garlic and to heated oil. Once you can smell the garlic, add the diced onions with some salt. Saute until softened, ~3 minutes.
Next add ground beef. Break up with a wooden spoon and brown for ~5 minutes.
Next add in eggplant with a dash of salt. Saute for another 5 minutes.
Add in crushed tomatoes and thyme, oregano, allspice, and cinnamon. Lower heat to a simmer and cook for another 10 minutes. Finish with some lemon juice, and season to taste with salt and pepper.
While sauce is cooking, whisk together mustard, lemon juice, red wine vinegar, and olive oil. Season to taste with salt & pepper. For more vinaigrette ideas, check out this video.
Toss vinaigrette with greens, red peppers, cucumber, and parsley. Top with feta.
Enjoy sauce with orzo and top with feta and parsley leaves and your house salad.

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