Moussaka may be the most famous Greek casserole, but it certainly isn’t the only one.
¾ cup red wine
, scraping up any browned bits, and cook, stirring occasionally, until almost completely evaporated, about 3 minutes. Addand stir to combine. Bring to a boil, then reduce heat and simmer, stirring occasionally, until sauce is thick and meaty , 45–60 minutes. Taste and season with salt. Let cool until almost room temperature, about 30 minutes.Sauce can be made 3 days ahead. Transfer to an airtight container; cover and chill.
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