Ingredients
2 lbs boneless beef cubes
1 lb bucatini or pastitsio noodles
⅓ cup olive oil
2 onions, finely chopped
3–4 garlic cloves, grated
1 (16 oz) can tomatoes, pureed
1 cup water
¼ tsp crushed red pepper flakes
1 bay leaf
¼ tsp ground cinnamon (optional)
2–3 whole cloves
Salt and black pepper, to taste
Grated Parmesan or kefalograviera cheese, for serving
¼ cup finely chopped fresh parsley
Instructions
- Heat olive oil in a large pot over medium-high heat. Add beef cubes in batches and brown on all sides for 3–4 minutes. Transfer to a plate.
- In the same pot, sauté onions for 5–6 minutes until softened and golden. Add garlic and cook for 30 seconds until fragrant.
- Return beef to the pot. Stir in pureed tomatoes, water, red pepper flakes, bay leaf, cinnamon, cloves, salt, and pepper.
- Bring to a boil, then reduce heat to medium-low. Cover and simmer for 1½–2 hours, stirring occasionally, until beef is tender and sauce has thickened.
- Cook pasta according to package directions until al dente. Drain and toss with a bit of butter or olive oil to prevent sticking.
- Serve the stew over pasta, topped with grated cheese and fresh parsley.
Notes
Use lamb instead of beef for a more traditional flavor.
Add tomato paste or roasted red peppers for a richer sauce.
Simmer uncovered during the last 15 minutes for a thicker consistency.
Substitute bucatini with spaghetti, tagliatelle, or penne.
Top with olives or capers for added Mediterranean flair.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Simmering
- Cuisine: Greek
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 6g
- Sodium: 420mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 95mg
