Pastitsada

🔥 Prep

• Cut the 700 g beef chuck roast into large 2‑inch chunks; season generously with 2 tsp salt and 1 tsp black pepper; make small incisions in each chunk and insert slivers of garlic (from the 6 cloves).
• Peel and finely chop the 2 pcs yellow onion; peel and grate or mince the 6 cloves garlic.
• Measure out 150 ml dry red wine, 2 tbsp red wine vinegar, 500 g San Marzano canned tomatoes, 2 tbsp tomato paste, 300 ml beef broth, 45 ml extra virgin olive oil, and 20 g butter.
• Have ready the spices: 1 cinnamon stick, 0.5 tsp ground allspice, 0.25 tsp ground clove, 0.25 tsp nutmeg, 2 pcs bay leaf, and 1 tsp sugar.
• Grate the 80 g kefalotyri cheese and chop the 15 g fresh flat‑leaf parsley for garnish.
• Measure out 400 g bucatini pasta and 3000 ml water for cooking the pasta.

🔥 Cook

• 1. Heat 45 ml extra virgin olive oil and 20 g butter in a heavy dutch oven over medium‑high heat until shimmering.
• 2. Add the seasoned beef chunks in batches and sear for 6‑8 minutes until deeply browned on all sides; then remove beef and set aside.
• 3. Reduce heat to medium, add the chopped onions and grated garlic to the pot; sauté for 6 minutes until soft and translucent.
• 4. Deglaze with 150 ml dry red wine and 2 tbsp red wine vinegar, scraping up the fond; then stir in 2 tbsp tomato paste, the 500 g San Marzano canned tomatoes, 1 cinnamon stick, 0.5 tsp ground allspice, 0.25 tsp ground clove, 0.25 tsp nutmeg, 2 pcs bay leaf, 1 tsp sugar, and 300 ml beef broth; bring mixture to a gentle boil.
• 5. Return the beef to the pot, cover tightly, and braise on low heat for 75‑80 minutes until the meat is fork‑tender and the sauce is thick and dark. Meanwhile, cook the 400 g bucatini in a large pot of 3000 ml salted water until al dente (about 10‑12 minutes); drain.
• 6. Toss the hot bucatini directly into the rich spiced tomato sauce, then top with the braised beef chunks, grated 80 g kefalotyri cheese, and chopped 15 g fresh flat‑leaf parsley; serve immediately.

🔥 Serve

• Spoon the pastitsada into warm shallow bowls, ensuring each serving gets a generous amount of sauce, pasta, and beef.
• Offer additional grated kefalotyri cheese and a drizzle of extra‑virgin olive oil at the table.
• Pair with a simple green salad dressed with lemon vinaigrette and warm crusty bread or garlic focaccia.
• For a complete Mediterranean experience, serve alongside roasted vegetables or steamed greens.