TSAPOURNAKOS 2016 - DOMAINE VOGIATZIS

For the stew

• 1 kg beef
• 1/2 cup olive oil
• 1 onion, finely chopped
• 1 glass of red wine
• 1 tbsp. of tomato paste
• 1 kg fresh tomatoes, finely chopped
• 1 potato (whole)
• 1 cinnamon stick
• 2 grains of allspice
• 1 glass of boiling water
• Salt
• Pepper

For pasta

• 1 pack of spaghetti
• grated Parmesan
• 1 tablespoon of butter

Wash the meat well, cut into large pieces and season well.

Saute the meat in some olive oil until it gets an even color, and turn it regularly to keep it from sticking.Once it’s evenly browned, add the red wine in the pan.

Add onion, tomato paste, fresh tomatoes and a whole potato (to help the sauce thickens).Add a teaspoon of sugar (to lower the acidity of the sauce), salt according to preference, 2 berries of allspice, cinnamon stick and a glass of boiling water.

Cover the casserole (leaving a small opening to breathe), let it simmer, and stir occasionaly.If the sauce is over reduced until the meat is cooked, add a little more water. after that remove the meat from the pot and place it on a platter. Put the sauce (along with the potato) in a blender, to make it velvety and then, return it to the pan. Bring it back to boil along with the meat until it is tender.

Shortly before the meal is done, boil the spaghetti in salted water according to the package instructions. Season well, add a tablespoon of butter and serve immediately after you sprinkle with grated cheese. Add as much sauce as you want and a piece of meat per serving.