In a large pan saute onion and garlic until golden, add carrots (cook 2 mins) add meat and cook until browned. Pour in wine, cook until most of liquid has gone. Stir in cinnamon and allspice, tip in tomatoes and puree. Break up large tomato lumps with spoon. add oregano and pepper. Add a little more water if required. put on lid and simmer on low for 50 mins. Great with mashed potato, pasta or made into lasagna/moussaka. Leftover taste good in toasted sandwiches.
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