Pastitsada
Ingredients:
- 1 KgBlade Roast Beef, 1 cm cubes
- 500 gBucatini
- 80 mlOlive Oil
- 2Onions, finely chopped
- 1Red Finger Chili, finely chopped
- 800 mlItalian Tomatoes, blended
- 250 mlChicken Stock
- 80 mlRed Wine
- 30 gButter
- 4 clovesGarlic, grated
- 9 gSalt
- 1Bay Leaf, ground
- 5 gPepper, ground
- 1 stickCinnamon, ground
- 3Cloves, ground
- 40 gParmesan Cheese, grated
Method:
- In a sauce pan on medium high heat, add Oil, allow to get hot. Add Beef in batches, (1/3 of Beef at a time), lightly season with Salt, Pepper, and Garlic Plus. sauté Beef 2 minutes, stir, then sauté 2 minutes more. Set aside.
- Add Onions, and Chili to the pan, lightly season with Salt, Pepper, and Garlic Plus, sauté for 6 minutes. Add in Bay Leaf, Cinnamon, Cloves, and Pepper, sauté for 1 minute. Add Garlic, sauté for 30 seconds seconds. Deglaze pan with Wine.
- Add the Beef back to the pan. Add in Tomatoes, Chicken Stock, and Salt. Mix well.
- Bring to a simmer, reduce the heat to medium low. Cover the pot and simmer for 90 minutes. Stir the Stew often and add more Stock if it thickens too much before the Beef is ready.
- Boil Bucatini in Salted Water for 9 minutes, then drain. Toss with butter.
- Top with plenty of grated cheese. Enjoy!