Beef Makaronatha
  • olive oil
  • 1 lb. beef, fat trimmed and cut into chunks (stew meat works well)
  • 1 small onion, diced
  • 1 Tbsp. dried parsley
  • 1 (8oz) can tomato sauce
  • 1 cup water
  • 1-2 bay leaves
  • 4 whole allspice
  • salt and pepper to taste
  1. Heat olive oil in a large skillet/saute pan. Season beef with salt and pepper and add to hot pan, browning on all sides.
  2. Remove from pan.
  3. Add diced onion to the pain (and more oil, if necessary) and cook with the parsley until the onions are translucent.
  4. Add in tomato sauce, water, bay leaf and allspice. Bring to just a boil and drop meat back in.
  5. Season to taste.
  6. Cover and simmer on low heat for as long as you want.
  7. The longer the better--it will make the meat more tender and the flavors will really come out.
  8. If you want a thicker sauce, you can add a corn starch slurry at the end, or you can dredge the beef in some flour before browning.
  9. Serve over pasta and sprinkle with mizithra cheese (well, if you want to do it the "right" and fatty way, you should add a little butter to the pasta, add cheese in with the pasta and then add more cheese at the end :)
This is a dish my stepmom makes all the time. It's such a nice change from a traditional meatsauce over pasta. The beef gets really tender and delicious!