Giouvetsi (Pasta with calf)

INGREDIENTS

• 1kgr soft calf in portions
• 1-2 onions chopped
• 1 clove garlic, finely chopped
• 1 / 3 cup olive oil
• 3-4 tomatoes grated in scrubber
• 1 / 4 teaspoon cinnamon (powder)
• 1 / 6 teaspoon cloves (powder)
• 1 / 6 teaspoon allspice (powder)
• 1 / 2 teaspoon sweet paprika
• salt, pepper
• 500gr pasta thick
• 1 / 2 cups red wine
• 5 cups hot water
• grated cheese for garnish (if you want)

METHOD

1. In a pot, add olive oil and when it became hot, add the meat and stir from all sides until it gets gold.
2. Add the onion and garlic and stir until the onions soften (not to get gold) and add the wine.
3. Once the wine evaporates, add tomatoes, spices (cinnamon, cloves, allspice, paprika, salt and pepper) and 1 cup hot water and cook until the meat is tender and sauce thickens.
4. Then, add 4 cups hot water and when it starts to boil, add the contents of the pot in a pan and place in preheated oven for 200οC to resistors.
5. When it boils again in the oven, add the pasta, stir well and leave for 5 minutes.
6. After 5 minutes stir again and extinguish the oven and leave the pan in the oven for 15′-20′ until it thickens.
7. Serve in plate and sprinkle the grated cheese.

Tags: meat, pasta