Wine Sauce for Keftedes (Keftedes Tou Fournou Krasata)
Yield
1 servingsPrep
30 minCook
60 minReady
90 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
tomato sauce
|
|
| 2 | cups |
red wine
dry |
*
|
| 1 | large |
bay leaves
|
*
|
| 2 | each |
cloves
whole |
*
|
| ½ | teaspoon |
oregano
marjoram |
|
| 1 | x |
salt and black pepper
freshly ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
tomato sauce
|
|
| 473 | ml |
red wine
dry |
*
|
| 1 | large |
bay leaves
|
*
|
| 2 | each |
cloves
whole |
*
|
| 2.5 | ml |
oregano
marjoram |
|
| 1 | x |
salt and black pepper
freshly ground |
*
|
Directions
Prepare Keftedes Tiganites, but instead of frying, arrange close together on a baking pan approximately 8 x 11 x 2-inches.
Bake for 10 minutes.
Meanwhile, in a small pan combine the tomato sauce, red wine, bay leaf, cloves, oregano or marjoram, salt and pepper.
Boil for 5 minutes then pour over the keftedes in the oven.
Reduce the oven heat to 300 degrees and bake for 40 minutes.
Remove the bay leaf and cloves and serve warm.
