Croatian-style Makarounes me Sitaka

Ingredients

In the Croatian adaptation of Makarounes me Sitaka, we incorporate Croatian flavors and ingredients to create a unique twist on the traditional Greek dish. While the Greek version often uses lamb or beef, the Croatian version utilizes ground beef as the main protein. Additionally, Croatian cuisine tends to incorporate more herbs and spices, such as parsley and paprika, which add depth and complexity to the dish. The Croatian-style Makarounes me Sitaka is a delightful fusion of Greek and Croatian culinary traditions. We alse have the original recipe for Makarounes me sitaka, so you can check it out.

• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 400g (14 oz) pasta (such as penne or fusilli) 400g (14 oz) pasta (such as penne or fusilli)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 can (400g/14 oz) diced tomatoes 1 can (400g/14 oz) diced tomatoes
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried parsley 1 teaspoon dried parsley
• Salt and pepper, to taste Salt and pepper, to taste
• Grated cheese (such as Parmesan or Pecorino Romano), for garnish Grated cheese (such as Parmesan or Pecorino Romano), for garnish
• Fresh parsley, chopped, for garnish Fresh parsley, chopped, for garnish

Nutrition

• Calories: 450 kcal / 1884 KJ
• Fat: 18g (7g saturated)
• Carbohydrates: 45g (6g sugars)
• Protein: 25g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Cook the pasta according to package instructions until al dente. Drain and set aside.
2. 2.
   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the ground beef to the skillet and cook until browned, breaking it up with a spoon.
4. 4.
   Stir in the diced tomatoes, tomato paste, paprika, dried oregano, dried parsley, salt, and pepper. Simmer for 10-15 minutes, allowing the flavors to meld together.
5. 5.
   Add the cooked pasta to the skillet and toss until well coated with the sauce.
6. 6.
   Serve the Makarounes me Sitaka hot, garnished with grated cheese and fresh parsley.

Treat your ingredients with care...

• Ground beef — Make sure to use lean ground beef for a healthier option. You can also substitute ground beef with ground turkey or chicken for a lighter alternative.
• Diced tomatoes — If you prefer a smoother sauce, you can use crushed tomatoes instead of diced tomatoes.
• Pasta — Cook the pasta until al dente to ensure it retains a slight bite and doesn't become mushy.

Tips & Tricks

• For an extra kick of flavor, add a pinch of red pepper flakes to the sauce.
• Feel free to customize the dish by adding vegetables like bell peppers or mushrooms.
• If you prefer a creamier sauce, stir in a dollop of sour cream or Greek yogurt before serving.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to meld together even more.

Serving advice

Serve the Croatian-style Makarounes me Sitaka as a main course, accompanied by a fresh green salad and crusty bread. It pairs well with a glass of red wine or a refreshing lemonade.

Presentation advice

Garnish the Makarounes me Sitaka with a sprinkle of grated cheese and a generous amount of fresh parsley. Serve it in individual pasta bowls or on a large platter, allowing the vibrant colors of the dish to shine through.