Roast Beef with thick pasta - κοκκινιστό μοσχάρι με χοντρά μακαρόνια

This recipe brings back memories and scents of my grandmother Frosso. I miss you giagia!!!!

Ingredients

• 1200-1500 gr. boneless beef chopped into large pieces
• 1 big onion finely chopped
• 1-2 clove of garlic-chopped (optional)
• ½ cup olive oil
• ½ cup red wine
• 1-2 tbs ground cinnamon
• 1-2 tbs ground allspice
• 500 gr. tomato juice
• 1-1,5 glass of lukewarm water
• Salt – pepper

500 gr. pasta (I prefer thick pasta with the characteristic hole that is going through along its length. The one that is non-convenient as it turns on your fork and could stain your clothing but however is just so so so…… tempting!!!!)

Wash the meat and wipe with paper towel.

Heat olive oil in a large deep pot. Then add the meat with a drizzle of ground cinnamon and allspice that allow flavors spill around and nicely brown both sides - this helps beef remains juicy!!

Remove the meat and place it on a platter.

Then put the chopped onion and stir in the garlic.

Put back the meat, the red wine, the tomato juice, salt and pepper and the lukewarm water.

Cook in low temperature for about 1 hour and more till the meat is tender and the sauce thickens.

In case you cook the meat in the kettle, you won΄t need more than 20-25 minutes.

Well, if the meat is cooked but the sauce still remains watery, put out the meat and boil the sauce until thickens.

Boil the pasta in another pot, drain and place it in a platter along with the meat and its sauce. Sprinkle all over with grated myzithra cheese.

(My grandma used to sprinkle spaghetti with hot butter. I really avoid doing this although I admit it provides a delicious taste!!)

The recipe can be replaced with rooster.

Good appetite!! (Kali orexi!!)