Recipe by Karen in MA
from Bon Appetit, May 2002: An interesting mix of spices lends wonderful flavor to this simple pasta dish — known as pastitsada — from Tavern Tripa.
- 2 tablespoons olive oil
- 1 lb ground sirloin
- 2 large onions, halved, thinly sliced
- 1 teaspoon ground cinnamon
- 1⁄4 teaspoon cayenne pepper
- 1⁄8 teaspoon ground cloves
- 1⁄3 cup dry red wine
- 2 tomatoes, cut into 1/2-inch pieces
- 1 (8 ounce) can tomato sauce
- 8 ounces macaroni (large size)
- parmesan cheese, freshly grated
Directions See How It's Made
- Heat oil in heavy large pot over high heat.
- Add meat and onions and sauté until brown, about 10 minutes.
- Reduce heat to medium and add cinnamon, cayenne, and cloves; sauté 5 minutes. Add wine, tomatoes, and tomato sauce; simmer until mixture is thick, stirring occasionally, about 10 minutes.
- (Can be made 1 day ahead. Cool slightly. Chill sauce uncovered until cool, then cover and chill. Rewarm before continuing.).
- Cook pasta in a large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain.
- Add to sauce and toss to coat. Season to taste with salt and pepper.
- Transfer pasta to bowl. Sprinkle with grated Parmesan cheese and serve.