2 tablespoons extra-virgin olive oil 2 onions, halved and cut lengthwise into thin slices 2 pounds ground beef (15% to 20% fat) 1 teaspoon Greek seasoning (preferably Papa Cristo's), more if desired 1 (6-ounce) can tomato paste 1 (15-ounce) can crushed tomatoes ¼ cup chopped parsley 4 cloves garlic, chopped 1 teaspoon cinnamon ½ cup red wine, preferably St. George Agiorgitiko

Step 1 Heat a large sauté pan over medium-high heat until hot. Add the olive oil, onions and ground meat, along with the seasoning. Cook, stirring frequently, until the meat is browned and cooked through, 10 to 12 minutes.

Step 2 Stir in the tomato paste, crushed tomatoes, parsley, garlic and cinnamon. Cook, stirring frequently, for 2 to 3 minutes. Stir in the red wine, scraping any flavoring from the bottom of the pan. Cook the sauce for 10 to 12 minutes, stirring frequently. Remove from heat and skim any fat from the top of the sauce, discarding the fat. Taste and adjust the seasoning if desired. This makes a generous quart of meat sauce.

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