In Greek: Μοσχάρι κοκκινιστό, pronounced mohs-HA-ree koh-kee-nee-STOH
- 1kg of lean stewing beef, cut into pieces
- 1 cup of olive oil
- 1 teaspoon of salt
- 1/2 teaspoon of pepper
- 3-4 whole cloves
- A small cinnamon stick
- 2 onions, diced
- 2 carrots sliced
- 1 tablespoon of tomato paste
- 400gr of fresh tomatoes, finely chopped
- 1/2 cup of red wine
- 4 cups of water
- Paccheri pasta
Dissolve the tomato paste into the red wine. In a large pot, brown the meat in hot olive oil. Remove the meat from the pan and transfer it to a plate.
Add the onions to the pot and sauté until the onions are soft. Add the fresh chopped tomato and wine with tomato paste, and cook for a few minutes. Return the meat in the pot, and stir in the salt, pepper, the cinnamon stick, sliced carrots and the cloves. Add the water and when it starts to boil, reduce the heat. Cook for 1 1/2 – 2 hours, stirring occasionally.
Boil the paccheri according to the packet instructions. Serve the paccheri with the beef stew on top and with grated parmesan.