Prep Time 10′   Cooking Time 20′   Serves 6


  • 500g minced beef
  • 2-3 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 tbsp cumin
  • 2 thick slices of stale bread
  • 1 cup red wine
  • Salt
  • Freshly ground pepper
  • A little red wine for molding

For the sauce:

  • 1 kg fresh tomatoes, grated
  • 2 tbsp olive oil or butter
  • 1 clove garlic, crushed or finely chopped
  • 1 tbsp tomato paste
  • A pinch of sugar
  • 2-3 cloves
  • Salt
  • Pepper
  • A little cumin (optional)


  1. Soak the bread in the red wine.
  2. After soaking well, we squeeze it and crumble it. We set the wine aside.
  3. In a bowl, add the minced meat, bread, and all the remaining ingredients, and knead them together until the meat becomes fluffy.
  4. Let the meat mixture rest in the refrigerator for a while.
  5. Heat a little olive oil in a pan, over medium to high heat.
  6. Shape the meat into small patties, dipping your hands in the wine you left aside.
  7. Fry them for 2-3 minutes.
  8. The sausage patties can also be baked in the oven.
  9. After shaping them, place them on a baking sheet lined with parchment paper.
  10. Bake them at 200ºC in a preheated oven on the middle rack for 5 minutes to lightly brown.
  11. In a saucepan, heat the olive oil, add the garlic, and sauté for 1 minute.
  12. Add the tomatoes and all the remaining ingredients for the sauce.
  13. If you use canned tomatoes instead of fresh ones, add a little water to the saucepan.
  14. Simmer the sauce for 10-15 minutes until it thickens.
  15. Add the (fried or baked) patties to the tomato sauce and simmer for about 10 minutes.
  16. If you have shaped them into large patties, then they will need more frying time and more cooking time in the sauce.
  17. Serve with rice.


Source: Argiro Barbarigou