For extra flavor and tenderness, soak the bread in the wine instead of water.

Once the bread is well soaked, squeeze out the excess liquid and crumble it.

Set the wine aside. In a bowl, combine the ground beef, bread, and all the other ingredients. Knead everything together until the mixture is fluffy.

Chill the meat mixture in the refrigerator for a short time.

Heat a little olive oil in a skillet over medium-high heat.

Shape the mixture into small logs, dipping your hands in the wine as you go.

Fry the soutzoukakia without flouring them for 2-3 minutes. After frying all of them, set aside.

In another pot, make the sauce: add olive oil, tomato puree, and all the other sauce ingredients. Bring to a boil, then add the soutzoukakia, stir gently, and add a glass of water. Cover and cook over medium heat until the sauce thickens.

For the rice, use two parts water to one part rice. Bring the water to a boil, add a little olive oil and salt, then add the rice when it starts boiling. Reduce the heat to medium-low and cook until the water is absorbed. Stir only once at the beginning so the rice stays fluffy. When ready, add pepper and stir to combine.