20-Min Beef Pastitsada
Tender beef simmered in a rich tomato-wine sauce with cinnamon and cloves, tossed with pasta. A Corfiot classic streamlined for weeknight speed.
- Total time
- 20 min
- Servings
- 2
- Calories
- 542
- Protein
- 38g
Ingredients
- ¾ lb beef chuck or sirloin, diced
- 8 oz pasta (penne or rigatoni)
- 14 oz canned diced tomatoes
- ½ cup red wine
- 1 whole cinnamon stick
- 2 whole whole cloves
Instructions
- 1
Bring a large skillet to medium-high. Brown beef in batches, breaking up any clumps, until no pink shows, ~6 minutes total.
- 2
Pour in red wine and scrape the pan bottom. Add tomatoes, cinnamon stick, and cloves, then stir.
- 3
Reduce heat to medium-low and simmer uncovered until sauce thickens and beef is tender, ~8 minutes.
- 4
While sauce simmers, boil pasta in salted water until al dente, then drain and reserve 1/2 cup pasta water.
- 5
Toss drained pasta into the sauce. Add pasta water a splash at a time until it reaches a silky consistency.
- 6
Season with salt and pepper. Remove cinnamon and cloves. Serve hot.
Tools you’ll need
- large skillet (12-inch or larger)
- large pot for pasta
- wooden spoon
- colander
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