Entree: Greece – Ionian Islands – Παστιτσάδα ➤ Pastitsáda (Corfiot braised beef in a richly spiced tomato and red wine sauce served over thick pasta)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 2 hrs

Total 2 hrs 20 min

Ingredients

- 2 lb (900 g) beef chuck, trimmed and cut into 1½-inch (4 cm) pieces
- 3 tbsp (45 ml) extra-virgin olive oil
- 1 large onion, thinly sliced
- 2 carrots, sliced (optional)
- 4 cloves garlic, minced
- 1 cup (240 ml) dry red wine
- 1 tbsp (15 ml) red wine vinegar
- 14 oz (400 g) canned crushed tomatoes
- 1½ cups (360 ml) beef stock
- 1 cinnamon stick
- 2 whole cloves
- 1 bay leaf
- 1 tsp (2.5 g) dried oregano
- 1 tsp (5 g) sugar (to balance acidity)
- 1½ tsp (8 g) salt, divided
- 1 tsp (2 g) freshly ground black pepper
- 1 lb (454 g) bucatini or thick spaghetti
- ½ cup (50 g) grated Kefalotyri or Parmesan cheese, plus extra for serving
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Pat the beef pieces dry and season with 1 tsp (2 g) salt and ½ tsp (1 g) pepper. In a heavy large pot or Dutch oven, heat 3 tbsp (45 ml) olive oil over medium-high heat. Brown the beef in batches until well colored; remove and set aside.
2. Reduce heat to medium, add the sliced onion (and carrots if using) to the pot and sauté until softened and beginning to brown, about 6–8 minutes. Add the minced garlic and cook 1 minute more.
3. Return the beef to the pot, pour in 1 cup (240 ml) red wine to deglaze, scraping up browned bits. Stir in 1 tbsp (15 ml) red wine vinegar, 14 oz (400 g) crushed tomatoes, 1½ cups (360 ml) beef stock, cinnamon stick, cloves, bay leaf, 1 tsp (5 g) sugar, 1 tsp (5 g) dried oregano, and remaining salt and pepper.
4. Bring to a gentle simmer, then reduce heat to low, cover partially, and braise until the beef is very tender and the sauce has thickened, about 1½ to 2 hours. Stir occasionally and adjust seasoning; remove cinnamon stick, bay leaf and cloves before serving.
5. Near the end of the braise, cook 1 lb (454 g) bucatini or thick spaghetti in a large pot of boiling salted water until al dente according to package directions. Drain, reserving a little pasta cooking water.
6. Either toss the pasta with a ladle of the rich Pastitsada sauce to coat, or place pasta on serving plates and spoon the braised beef and reduced sauce over the top. Sprinkle with ½ cup (50 g) grated Kefalotyri or Parmesan and chopped parsley. Serve immediately with extra grated cheese at the table.