Macedonian-style Bozza Pratese

Ingredients

In the Macedonian-style adaptation of Bozza Pratese, we incorporate Macedonian spices and herbs, such as paprika and oregano, to infuse the dish with a distinct Mediterranean flavor. Additionally, we substitute the traditional Italian polenta with Macedonian-style creamy polenta, which adds a velvety texture to the dish. We alse have the original recipe for Bozza Pratese, so you can check it out.

• 500g (1.1 lb) beef, cut into cubes 500g (1.1 lb) beef, cut into cubes
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 tablespoons paprika 2 tablespoons paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 cup (240ml) Macedonian red wine 1 cup (240ml) Macedonian red wine
• 2 cups (470ml) tomato passata 2 cups (470ml) tomato passata
• Salt and pepper, to taste Salt and pepper, to taste
• 500g (1.1 lb) Macedonian-style creamy polenta 500g (1.1 lb) Macedonian-style creamy polenta
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 25g, 5g
• Protein: 45g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the beef cubes to the pot and cook until browned on all sides.
3. 3.
   Sprinkle the paprika and dried oregano over the beef, and stir well to coat the meat evenly.
4. 4.
   Pour in the Macedonian red wine and let it simmer for a few minutes to reduce slightly.
5. 5.
   Add the tomato passata to the pot and season with salt and pepper to taste. Stir well to combine.
6. 6.
   Reduce the heat to low, cover the pot, and let the dish simmer for about 2 hours, or until the beef is tender and the flavors have melded together.
7. 7.
   While the beef is simmering, prepare the Macedonian-style creamy polenta according to the package instructions.
8. 8.
   Serve the Macedonian-style Bozza Pratese over a bed of creamy polenta and garnish with fresh parsley.

Treat your ingredients with care...

• Beef — Choose a tender cut of beef, such as chuck or stewing beef, for the best results. Trim any excess fat before cutting it into cubes.
• Macedonian red wine — Use a dry red wine with robust flavors to enhance the taste of the dish.
• Macedonian-style creamy polenta — Follow the package instructions to achieve a creamy and smooth consistency. Stir constantly while cooking to prevent lumps from forming.

Tips & Tricks

• For an extra kick of flavor, add a pinch of crushed red pepper flakes to the tomato sauce.
• If you prefer a thicker sauce, you can simmer the dish uncovered for the last 30 minutes of cooking.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors continue to develop.

Serving advice

Serve the Macedonian-style Bozza Pratese hot, with the creamy polenta acting as a perfect base for the tender beef and rich tomato sauce. Garnish with fresh parsley for a pop of color and freshness.

Presentation advice

To enhance the presentation, you can sprinkle some additional paprika or dried oregano on top of the dish before serving. Serve it in individual bowls or on a large platter for a family-style meal.