I made this and loved the recipe. I used fire roasted tomatoes and, because I didn't have fresh or dried parsley, opted for dried basil and oregano. Otherwise, I followed it pretty much exactly with wonderful and flavorful results. For those familiar with Greek cooking, it tastes very much like pastitsou without the beschemel sauce topping. I love this dish and will be making it again!
I've only used ground beef once. Since then, I always, always make this with ground turkey or chicken. Everyone loves it, it's healthier, and I'm always asked for the recipe. I up the garlic and pepper flakes out of personal preferance.
I have to say that not draining the beef kinda ruined this meal for me. Maybe for Shepard's Pie, but not for a pasta sauce.I won't make it again. I liked the cinnamon flavor though...
This is a great dish. Doesn't take long to prepare, so makes a good weeknight dinner. I top with feta cheese for extra zing.
My husband and I love this recipe. I admittedly add more garlic, olives, and crushed red pepper, but not so that the recipe becomes unrecognizable. It's tastier than the average meat sauce.
I like that this recipe offers an alternative to the typical spaghetti dish. The spices and extra ingredients add flavor and color to the dish. I've made a few times and it has become one of my top quick and easy dishes on week nights.
I followed what the recipe says except that I used ground chuck and only 14.5 oz of canned tomatoes. It was a bit bland. I dont think I would do this again.