Giouvetsi can be made with beef, lamb or chicken; the process remains the same.
When you bake it check occasionally if you need to add some water.
Continue by adding the grated onion, leek, pepper and garlic, and sauté them for another 4 minutes.
Add the tomato paste at the base of the pot and mix it for 1 minute to help remove its bitterness.
Finally, add the tomato sauce, warm water, bay leaf, salt and pepper. Stir and let them simmer for 10 minutes.
Pour the mixture in an ovenproof dish and bake in a preheated oven at 180ºC (350ºF) for 20 minutes.
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