Mum's classic recipe for ground meat sauce

This classic ground meat recipe from the Greek cuisine is, in a way, the equivalent of the Italian "bolognese" sauce. There are of course differences between them, as you will see, but the principle is the same. More or less everybody follows the same technique and ingredients with minor differences here and there, mainly regarding the spices or the herbs used in the recipe. This is a rather simplified version of the recipe which my mother follows for years, as her mother did before her. I follow the same recipe but often I enrich the sauce adding mild spices like ground cinnamon and/or allspice to give an extra flavour and a couple of bay leaves. The sauce can be used in so many different recipes, it's not only meant to top your pasta dishes with it. In Greece we use it to fill various vegetables, like aubergines, tomatoes and peppers with it, the same goes for the Moussaka and Pastitsio dishes of course where the meat sauce is one of the main ingredients. Not to mention that when there are any leftovers, another day you can create a whole new dish using up the meat sauce as a base for omelettes, rice pilaf, in various tarts and pies, even in sandwiches for a different version of the luscious "Sloppy Joe" sandwich. So, it is not only a delicious recipe but also very practical so don't hesitate to cook a large quantity and freeze it accordingly

Ingredients (for 4 people):
500gr. of ground beef
5-6 tbsp of olive oil
1 large yellow onion, grated
2 cloves of garlic, minced
1 glass of red dry wine
2 tins of tomatoes concassé (or when in season 800gr. of fresh tomatoes, grated)
1 good pinch of granulated sugar (breaks down the acidity of the tomatoes)
salt
black pepper
2 tbsp of finely chopped flat-leaf parsley

Method:
In a wide pot warm the oil in medim-high heat and when ready add the ground meat. Using a wooden spatula, break the meat into bits and sauté for about 8-10 minutes or until it changes colour and most of its liquids are absorbed.

Add the onion and the garlic and sauté for another 5 minutes, stirring with the spatula, until they wilt. Pour over with the wine, stir and allow the alcohol to evaporate for about 5 minutes.

Add in the pot the tomatoes, the sugar, season with salt and pepper and stir. Turn the heat down to medium-low, cover with the lid and simmer the sauce for about 30 minutes, until it is cooked through and the sauce is thickened.

Take off the heat, sprinkle with the parsley, stir and serve.