- Cooking time2 hour
- Prep time10 minutes
- Servings4 portions
- 1500 gr. beef (chuck or rib), cut in portions
- 2 onions, minced
- 2 garlic cloves, minced
- 150 ml. red wine
- 500 ml. warm beef broth
- 250 grains. tomato juice
- 400 gr. tomatoes concassé
- 4 allspice grains
- 3 cloves
- 1 cinnamon stick
- 100 ml Altis Crete Extra Virgin Olive Oil
- Flour to powder the meat
- 500 gr. thick spaghetti
- 100 gr. grated kefalotyri
- Freshly ground pepper
- We powder well the beef with the flour and saute in 50 ml. olive oil until it turns brown on all sides.
- At the same time, in a saucepan, we saute the onions and garlic in the remaining olive oil; once they turn soft, we add the beef and quench with the wine.
- We add the spices, salt, pepper, tomatoes concassé, tomato juice and broth.
- We let the beef simmer for 1 hour and 45’; when it is cooked, we boil the pasta.
- We serve the pastitsada hot with plenty of sauce and kefalotyri cheese.
- We can use any type of thick pasta