500 grams of ground beef

2 cloves garlic mashed

4 tbsp. olive oil

1 sachet (0.125g Krokos Kozanis PDO) powder

1 tbsp. cumin

3 slices of stale bread

1 cup wine

salt

freshly ground pepper

For the sauce

1 kg of fresh grated tomatoes

2 tbsp. olive oil or butter

4 Krokos Kozanis PDO fibers

1 tbsp. pulp

1 pinch of sugar

2-3 grains of allspice

salt

pepper

Soak the bread in wine, squeeze it and crumble it. We keep the wine aside. Put the minced meat, the bread and all the other ingredients for the soutzoukaki in a bowl and knead them all together until the minced meat is fluffy. Put the minced meat mixture in the fridge for a while.

Heat a little olive oil in a pan, over medium to high heat. We shape them into small ones, dipping our hands in the wine in meanwhile. Fry them without flouring them for 2-3 minutes.

Put all the sauce ingredients together. Boil the sauce for 10-15 minutes until it sets well. Add the soutzoukaki to the tomato sauce to boil for about 10 minutes.