PASTITSADA
2 lbs. boneless beef (chuck), cut into 1" cubes
⅓ c. olive oil
2 large onions, chopped fine
4 cloves garlic
1 can (16 oz) diced tomatoes or tomato sauce
1 c. dry red wine or water
2 bay leaves
1 stick cinnamon
½ tsp. ground cinnamon
2-3 whole cloves
pinch red pepper flakes
salt & pepper to taste
fresh chopped parsley
Parmesan (or Greek kefalograveria) cheese, grated
1 lb. bucatini pasta
Preparation
In large pot or Dutch oven, brown beef cubes in olive oil over medium heat. Once beef is browned on all sides, set aside. Add onions and garlic to same pot and saute for 5-6 minutes. Add beef cubes back to pot, season with salt, pepper, and red pepper flakes, and add all remaining ingredients except parsley, pasta, and cheese. Bring to a boil and reduce heat to medium. Cover pot and cook until beef is tender and sauce has thickened, about 1½ - 2 hours. Stir stew often and add water if it thickens too much before beef is tender. Season as needed. Cook pasta according to directions, drain, and toss with butter or olive oil. Remove bay leaves, cinnamon stick, and cloves from pot and serve stew over pasta. Garnish with fresh parsley and top with grated cheese.
