Authentic Greek Pastitsada

Ingredients

• 500g (1.1 lb) beef, cubed 500g (1.1 lb) beef, cubed
• 500g (1.1 lb) lamb, cubed 500g (1.1 lb) lamb, cubed
• 2 onions, finely chopped 2 onions, finely chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 2 red bell peppers, diced 2 red bell peppers, diced
• 800g (28 oz) canned crushed tomatoes 800g (28 oz) canned crushed tomatoes
• 250ml (1 cup) red wine 250ml (1 cup) red wine
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 tablespoons honey 2 tablespoons honey
• 2 cinnamon sticks 2 cinnamon sticks
• 4 cloves 4 cloves
• 4 allspice berries 4 allspice berries
• 2 bay leaves 2 bay leaves
• Salt and pepper to taste Salt and pepper to taste
• Olive oil for cooking Olive oil for cooking
• Fresh parsley for garnish Fresh parsley for garnish
• Grated cheese for serving Grated cheese for serving
• 500g (1.1 lb) pasta of your choice (bucatini or spaghetti recommended) 500g (1.1 lb) pasta of your choice (bucatini or spaghetti recommended)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 35g, 12g
• Protein: 35g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the onions and garlic, and sauté until translucent.
2. 2.
   Add the beef and lamb cubes to the pot and brown them on all sides.
3. 3.
   Stir in the carrots, celery, and red bell peppers. Cook for a few minutes until slightly softened.
4. 4.
   Pour in the red wine and let it simmer for a couple of minutes to reduce slightly.
5. 5.
   Add the crushed tomatoes, tomato paste, honey, cinnamon sticks, cloves, allspice berries, bay leaves, salt, and pepper. Stir well to combine.
6. 6.
   Reduce the heat to low, cover the pot, and let the Pastitsada simmer for about 2 hours, or until the meat is tender and the flavors have melded together.
7. 7.
   While the Pastitsada is simmering, cook the pasta according to the package instructions until al dente. Drain and set aside.
8. 8.
   Once the Pastitsada is ready, remove the cinnamon sticks, cloves, allspice berries, and bay leaves.
9. 9.
   Serve the Pastitsada over the cooked pasta, garnished with fresh parsley and grated cheese.

Treat your ingredients with care...

• Beef and lamb — For the best results, choose cuts of meat that are suitable for slow cooking, such as chuck roast or shoulder. Trim off excess fat before cubing.
• Cinnamon sticks, cloves, and allspice berries — If you prefer a milder spice flavor, you can tie these spices in a cheesecloth or use a spice bag for easy removal after cooking.

Tips & Tricks

• For an extra depth of flavor, marinate the meat in red wine and spices overnight before cooking.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with a little water and add it to the simmering Pastitsada.
• 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 Greek Pastitsada hot over a bed of cooked pasta. Sprinkle with grated cheese and garnish with fresh parsley for a vibrant and flavorful presentation. Accompany with a side of crusty bread to soak up the delicious sauce.

Presentation advice

To elevate the presentation of your Greek Pastitsada, consider serving it in individual oven-safe dishes. Top each portion with a generous amount of grated cheese and broil until golden and bubbly. Garnish with a sprig of fresh parsley for a pop of color.