Pastitsáda (macaroni with veal stew)

Name: Pastitsáda (macaroni with veal stew)
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 4
Ingredients: 1 collar Parsley; 6 Garlic cloves; 4-5 Tbsp Olive oil; 7-10 Tbsp pepper, salt; 1 kg Veal or young beef (leg); 2 large onions; 1 can(s) (850 ml) Tomatoes; 200 ml dry red wine; 2 Bay leaves; 3 Cloves; 1/4 TEASPOON Cinnamon, sugar; 300-400 g Macaroni

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: 4

1 collar Parsley
6 Garlic cloves
4-5 Tbsp Olive oil
7-10 Tbsp pepper, salt
1 kg Veal or young beef (leg)
2 large onions
1 can(s) (850 ml) Tomatoes
200 ml dry red wine
2 Bay leaves
3 Cloves
1/4 TEASPOON Cinnamon, sugar
300-400 g Macaroni

Directions

1
Wash the parsley and chop finely except for a little bit. Peel the garlic and press it through the garlic press. Mix both with 1 tablespoon of oil and a little pepper. Wash the meat, dab dry and chop coarsely. Mix with the garlic. Peel onions and cut them into thin slices
2
Heat the rest of the oil in portions in a roasting pan and fry the meat thoroughly. Season with salt and take out. Fry the onions in the frying fat until golden brown. Add tomatoes and juice, chop coarsely. Add meat, wine, 400 ml water, bay leaf, cloves, cinnamon, 1 tsp. sugar, salt and pepper. Bring to the boil, cover and stew for about 2 hours
3
Cook the pasta in plenty of boiling salted water for about 10 minutes until al dente. Grate cheese. Season sauce to taste. Drain noodles. Serve everything. Sprinkle with cheese and garnish with the rest of the parsley
4
Drink: Greek red wine, e.g. Cabernet Sauvignon Organic from Tsantali