Pastitsada (Παστιτσάδα) — Corfu-Style Braised Beef with Pasta

• 1200 gbeef chuck, cut into 5 cm cubes
• 10 gfine sea salt (about 1 3/4 tsp)
• 2 tspblack pepper, freshly ground
• 20 gall-purpose flour (for light dusting)
• 60 mlextra-virgin olive oil
• 250 gyellow onion, finely chopped
• 120 gcarrot, finely chopped
• 80 gcelery stalk, finely chopped
• 15 ggarlic cloves, minced (about 4 cloves)
• 30 gtomato paste
• 250 mldry red wine
• 800 gcrushed tomatoes
• 500 mlbeef stock, low sodium
• 15 mlred wine vinegar
• 2 leafbay leaves
• 1 stickcinnamon stick (about 7–8 cm)
• 6whole cloves
• 6allspice berries
• 0.5 tspground nutmeg
• 2 tspdried oregano
• 6 ggranulated sugar (about 1 1/2 tsp, balances acidity)
• 500 gpastitsada pasta (thick spaghetti/bucatini)
• 30 gunsalted butter (for finishing the pasta)
• 90 gKefalotyri cheese, finely grated (or aged graviera)
• 10 gflat-leaf parsley, chopped (about 1/3 cup)

Instructions

1. 1

   Pat the beef dry, then season it evenly with the salt and black pepper. Dust lightly with the flour, shaking off any excess so the sauce thickens gently without tasting starchy.

2. 2

   Heat the olive oil in a heavy pot or Dutch oven over medium-high heat until shimmering. Brown the beef in 2 batches for 8–10 minutes total per batch, turning to color all sides, then transfer to a plate so the fond stays in the pot.

3. 3

   Lower the heat to medium and add the onion, carrot, and celery to the same pot. Cook for 8–10 minutes, stirring and scraping up browned bits, until the vegetables soften and start to caramelize.

4. 4

   Stir in the garlic and cook for 30 seconds, just until fragrant. Add the tomato paste and cook for 2 minutes, stirring constantly, to deepen its sweetness and remove any raw taste.

5. 5

   Pour in the red wine and bring it to a lively simmer while scraping the bottom of the pot. Simmer for 4–5 minutes so the alcohol cooks off and the braise tastes rounded rather than sharp.

6. 6

   Add the crushed tomatoes, beef stock, red wine vinegar, sugar, bay leaves, cinnamon stick, cloves, allspice, nutmeg, and oregano. Return the beef and any collected juices to the pot, then bring everything to a gentle boil.

7. 7

   Reduce heat to low, cover with the lid slightly ajar, and simmer very gently for 2 to 2 1/4 hours, stirring every 25–30 minutes. The pastitsada is ready when the beef is fork-tender and the sauce is thick enough to coat the back of a spoon.

8. 8

   Turn off the heat and let the pot rest, covered, for 15 minutes so the meat reabsorbs juices and the sauce settles. Remove and discard the bay leaves and cinnamon stick, then taste and adjust seasoning with an additional 2 g salt if needed.

9. 9

   Cook the pasta in 5 liters of boiling water salted with 20 g salt until al dente, following the package timing closely. Reserve 200 ml pasta water, then drain the pasta so it stays springy and ready to absorb sauce.

10. 10

    Return the pasta to the warm pot and add the butter plus 120 ml of reserved pasta water. Toss for 30–45 seconds until glossy, then ladle in 250 ml of the pastitsada sauce and toss again so the pasta is lightly dressed rather than drowned.

11. 11

    Serve the pasta in wide bowls and top with generous pieces of beef and more sauce. Finish each portion with about 15 g grated Kefalotyri and a pinch of parsley, then serve immediately while the aromas of cinnamon and allspice are most vivid.