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| Pastitsada |
A simple and wonderful spiced-beef and macaroni dish.
Ingredients
2 tablespoons olive oil
1 pound ground sirloin
2 large yellow onions, halved, thinly sliced
1 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/8 teaspoon ground cloves
1/3 cup dry red wine
3 plum tomatoes, cut into 1/2" pieces
one 8 ounce can tomato sauce
8 ounces large macaroni
freshly grated Parmesan cheese [preferably Reggiano]
Method
Heat oil in a large heavy pot over high heat. Add meat and onions and sauté until
brown, about 10 minutes. Reduce heat to medium and add cinnamon, cayenne, and
cloves; sauté 5 minutes. Add wine, tomatoes, and tomato sauce; simmer until mixture
is thick, stirring occasionally, about 10 minutes. [Can be made 1 day ahead. Cool
slightly. Chill sauce uncovered until cool, then cover and chill. Re-warm before
continuing].
Cook pasta in a large pot of boiling salted water until just tender but still firm to bite,
stirring occasionally. Drain. Add to sauce and toss to coat. Season to taste with coarse
salt and freshly ground black pepper. Transfer pasta to a serving bowl. Sprinkle
generously with grated Parmesan cheese and serve.
Ingredients
2 tablespoons olive oil
1 pound ground sirloin
2 large yellow onions, halved, thinly sliced
1 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/8 teaspoon ground cloves
1/3 cup dry red wine
3 plum tomatoes, cut into 1/2" pieces
one 8 ounce can tomato sauce
8 ounces large macaroni
freshly grated Parmesan cheese [preferably Reggiano]
Method
Heat oil in a large heavy pot over high heat. Add meat and onions and sauté until
brown, about 10 minutes. Reduce heat to medium and add cinnamon, cayenne, and
cloves; sauté 5 minutes. Add wine, tomatoes, and tomato sauce; simmer until mixture
is thick, stirring occasionally, about 10 minutes. [Can be made 1 day ahead. Cool
slightly. Chill sauce uncovered until cool, then cover and chill. Re-warm before
continuing].
Cook pasta in a large pot of boiling salted water until just tender but still firm to bite,
stirring occasionally. Drain. Add to sauce and toss to coat. Season to taste with coarse
salt and freshly ground black pepper. Transfer pasta to a serving bowl. Sprinkle
generously with grated Parmesan cheese and serve.
