The spices in this sauce have influences from the Middle East. Beef is what I used but any red meat will work great especially lamb. Again the pasta that’s used here is fusilli but I have used large shells and rigatoni with success.
1lb sirloin steak cut across the grain
Large can crushed tomatoes in sauce
1 small onion diced
5-6 cloves of garlic minced
1 rib celery diced
10 cremini mushrooms sliced
1/2 tsp allspice powder
1/2 tsp cinnamon
1/4 tsp cayenne pepper
1 tsp dried oregano
450 gr. fusilli or any other pasta
Small handful Italian parsley chopped
Grated pecorino cheese
Put sliced meat in a bowl and mix in half the garlic, allspice, cinnamon and cayenne and a couple glugs of olive oil. Allow beef to marinade at room temperature for 30 minutes. In a large pot heat up some olive oil at medium high heat and sauté the meat for two minutes stirring continuously. Add in onions, mushrooms, celery and remaining garlic and continue to cook for about 5 more minutes. Stir in the can of tomatoes and turn up the heat and add a pinch of salt, sugar and oregano. As soon as sauce comes to a boil, turn down the heat to low, cover pot and cook to 30 minutes.
For the pasta bring large pot of water to a boil with plenty dose of sea salt, when water comes to a tolling boil toss in the pasta and stir occasionally while cooking according to package directions until pasta is al dente.
Drain pasta but do not rinse, add the drained pasta back to the pot and turn heat back on to low, add the butter, couple tablespoons olive oil and sauté the noodles for 30 seconds with the butter and oil. I love to add some cheese right into the pot now mixing the pasta and turn off the heat. The noodles should be coated well with the buttery cheese.
To serve plate each bowl of pasta, topped with meat sauce and sprinkled with parsley and more cheese.
Can be served with baguette or garlic bread.
I recommend a dry red wine; Shiraz or Agiorgitiko.
Enjoy and please comment