Soutzoukakia in Tomato Sauce

Soak slices of stale white bread in red wine for 10 minutes. Squeeze the bread well and crumble it, setting aside the leftover wine for shaping the soutzoukakia.

In a bowl, combine the ground beef, soaked bread, minced garlic, cumin, salt, and black pepper. Knead with your hands for 5–7 minutes, until the mixture becomes smooth and light.

Cover the bowl and chill the mixture in the refrigerator for 30 minutes.

With hands moistened with the leftover wine, shape the mixture into oblong sausages, about 35–45 g each.

Heat 2 tbsp olive oil in a wide skillet over medium-high heat. Fry the soutzoukakia in batches for 2–3 minutes per side, just until browned, then transfer to a plate.

For the sauce, heat 1 tbsp olive oil in a saucepan. Add the onion, sugar, and minced garlic, and cook for 3–4 minutes until softened. Stir in the tomato paste and cook for 1 minute, then add the crushed tomatoes, water, bay leaf, cinnamon stick, salt, and black pepper. Simmer uncovered for 10–15 minutes, until the sauce thickens slightly.

Transfer the fried soutzoukakia into the sauce, cover the pan, and simmer over low heat for another 10 minutes, until the meat is fully cooked through. Serve hot with the tomato sauce.