Greek Beef Kokkinisto with Pasta (Slow-Cooked Spiced Beef in Tomato Sauce)
Deeply aromatic beef, cooked in a rich tomato sauce, ideally served with thick pasta.
Ingredients
Units
Scale
- 1 kg beef (preferably chuck), cut into portions
- 4-5 large onions, finely chopped
- 5 tbsp olive oil
- 1 glass white wine
- 2 cans chopped tomatoes or fresh tomatoes in season
- 1 tbsp tomato paste dissolved in a little water
- 3 cups hot vegetable or chicken stock (or hot water)
- salt
- pepper
- 1 tsp sugar
- 1 cinnamon stick
- 2 star anise (optional but aromatic)
- 1 tsp thyme
- 2 bay leaves
- 1 pack thick pasta
- grated cheese (pecorino recommended)
Instructions
- Prepare the meat. Heat the olive oil in a wide pot until very hot.
- Pat dry the beef and season with salt and pepper.
- Brown the beef on all sides over high heat, working in batches so it sears properly.
- Transfer the well-browned beef to a plate.
- Lower the heat and add the onions to the same pot.
- Cook the onions until soft and lightly golden.
- Return the beef along with any juices from the plate.
- Pour in the wine, increase the heat, and let it evaporate.
- Add the tomatoes, tomato paste, spices, salt, pepper, sugar, and hot stock or water.
- Simmer gently for 1½–2 hours until the meat is tender and the sauce has thickened.
- Cook the pasta according to package instructions.
- Drain the pasta, plate it, and serve with the beef, plenty of sauce, and grated cheese.