Kokkinisto, a Greek Red Sauce for Different Meats

Kokkinisto, a Greek Red Sauce for Different Meats

Almost all meats, poultry, and game can be made kokkinisto, which means "reddened." Try this recipe when you cook beef, pork, chicken, veal, or lamb.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 6 persons



  1. Step 1

    Cut meat into serving-sized pieces (larger than bite-sized) or form into meatballs.
  2. Step 2

    In a stew pot, sauté the onion over medium heat in 2 to 3 tablespoons of the oil until translucent.
  3. Step 3

    Add remaining oil and raise the heat; add the meat, browning on all sides.
  4. Step 4

    Add the wine and stir to bring down the temperature in the pot.
  5. Step 5

    Add tomatoes, salt, pepper, bay leaves, and tomato paste and stir until well blended.
  6. Step 6

    Lower heat and simmer partially covered for 1 1/2 to 2 hours, until the meat is tender.
  7. Step 7

    Add a little more water if the sauce begins to dry.
  8. Step 8

    Remove bay leaves and serve.