Recipe Categories:
Autumn & Winter Christmas Easter Pasta with red sauce Spring & Summer Sunday family meal Traditional With meat
10΄
Preparation Time
80΄
Cooking Time
medium
Difficulty
4
Portions
INGREDIENTS
MISKO Macaroni Pastitsio No2 (Bucatini)
500 g MISKO Macaroni Pastitsio No2 (Bucatini)
1 kilo beef (chuck or shank) in pieces
2 onions, finely chopped
2 cloves of garlic, grated
½ tsp. cinnamon
4-5 cloves
5-6 allspice grains
½ tsp. cumin
2 tsp. sweet paprika
1 tsp. hot paprika
1 ½ tbsp. tomato paste
150 ml red wine
2 tbsp. vinegar
400 g grated tomatoes
150-200 ml water
1 tbsp. sugar
olive oil
salt
freshly ground pepper
100 g Kefalotyri cheese, grated
METHOD
Sprinkle the beef pieces with salt and freshly ground pepper. in a pot, heat 4-5 tbsp. olive oil and saute the beef on all sides, for 6-8 minutes or until brown.
Transfer the beef to a plate, add the onions to the pot and saute for 2-3 minutes.
Add the garlic, cinnamon, cloves, allspice, cumin and paprika and saute for 1 minute.
Next add the tomato paste, stir and once it starts to boil scrape the bottom of the pot with a wooden spoon.
Return the beef with its juices to the pot and stir. Pour in the wine followed by the vinegar.
Once the alcohol has evaporated, add the grated tomatoes, the sugar, salt, freshly ground pepper and some water (150-200 ml) and lower the heat. Simmer with the lid on until tender, for approximately 1-1 ½ hours.
Fill a large pot with 5 liters of water and cook on high heat.
Once the water starts boiling, add 35 g salt and MISKO Macaroni Pastitsio No2. Stir with a cooking fork and let the pasta boil for as long as indicated on the package.
Strain the pasta and sprinkle with 2 tbsp. olive oil. Mix gently.
Serve the pasta with the sauce and the beef sprinkled with grated Kefalotyri cheese.
