Ingredients
- 1 kg beef, cut into portions
- 500g linguine
- Grated kefalotyri cheese, for serving
- 2-3 ripe tomatoes, finely chopped
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 2 garlic cloves, finely chopped
- 50ml white wine
- 1 cinnamon stick
- Olive oil
- Salt
- Pepper
- Sweet paprika
Instructions
- For the Linguine:
Boil the linguine in salted, boiling water for about 15 minutes or until it reaches your preferred texture. Drain and drizzle with hot olive oil to prevent sticking. - For the Beef:
- In a large pot, heat olive oil and sauté the beef until browned. Remove the beef and set aside in a bowl.
- In the same pot, sauté the onion, garlic, and carrot. Add the tomatoes last and cook everything together briefly.
- Return the beef to the pot, add the wine, and let it simmer until the alcohol evaporates. Add salt, the cinnamon stick, and, if needed, a bit of water. Let it simmer on low heat for about 1.5 hours, or until the beef is tender (alternatively, use a pressure cooker to reduce cooking time).
- Five minutes before turning off the heat, add pepper and sweet paprika.
To Serve:
Plate the linguine with the beef sauce on top and sprinkle with grated kefalotyri cheese.
Enjoy!
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