Pastitsada

Ingredients (serves 4-6):

• 1 kg beef (or veal), cut into large cubes

• 2 large onions, finely chopped

• 4 cloves garlic, minced

• 400 g canned tomatoes, crushed

• 2 tbsp tomato paste

• 200 ml red wine

• 2-3 bay leaves

• 1 tsp ground cinnamon

• 1 tsp ground cloves

• 1 tsp ground nutmeg

• 1 tsp sugar

• 100 ml olive oil

• Salt and black pepper, to taste

• 500 g pasta (traditionally thick spaghetti or bucatini)

• Grated kefalotyri or Parmesan cheese, for serving

Optional:

• 1-2 dried red chili peppers for a slightly spicy kick

• Fresh parsley for garnish

Instructions:

1. Brown the meat:
   Heat olive oil in a large pot over medium-high heat. Add the meat cubes and brown on all sides. Remove and set aside.

2. Cook the onions and garlic:
   In the same pot, sauté onions until soft and translucent. Add the garlic and cook for another minute.

3. Add tomato paste and spices:
   Stir in tomato paste, cinnamon, cloves, nutmeg, and sugar. Cook for 2-3 minutes until fragrant.

4. Deglaze with wine:
   Pour in red wine, scraping the bottom of the pot to lift the browned bits. Let it simmer for 2-3 minutes.

5. Add tomatoes and simmer:
   Add the crushed tomatoes, bay leaves, salt, and pepper. Return the meat to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5–2 hours, until the meat is tender and the sauce is rich and thick.

6. Cook the pasta:
   Boil the pasta in salted water according to package instructions until al dente. Drain and keep warm.

7. Serve:
   Place pasta on a serving plate, spoon generous amounts of pastitsada sauce and meat over it, and sprinkle with grated kefalotyri or Parmesan. Garnish with parsley if desired.