25-Minute Pastitsada Corfu
Greek beef pasta in a rich tomato-wine sauce with a hit of citrus and spice. One-pan, weeknight-friendly version of the Corfiot classic.
- Total time
- 25 min
- Servings
- 4
- Calories
- 520
- Protein
- 28g
Ingredients
- 1 lb ground beef
- 12 oz pasta (penne or bucatini)
- 1 can (28 oz) canned whole tomatoes
- ½ cup red wine
- 1 cup beef broth
- 1 whole lemon
- 3 bay leaves + 0.25 tsp allspice bay leaves and allspice berries
Instructions
- 1
Heat olive oil in a large skillet over medium-high heat. Add ground beef, breaking it apart with a spoon, until no pink remains, ~5 minutes.
- 2
Pour in red wine and scrape the bottom of the pan to release browned bits. Simmer 2 minutes until slightly reduced.
- 3
Add canned tomatoes (break them up with your spoon), beef broth, bay leaves, and allspice. Stir and bring to a simmer.
- 4
Boil pasta in salted water until al dente, ~10 minutes. Drain and add directly to the sauce.
- 5
Stir the pasta into the sauce and simmer 3–4 minutes until flavors meld. Squeeze the lemon over top and season with salt and pepper.
- 6
Serve hot in shallow bowls. Discard bay leaves before eating.
Tools you’ll need
- large skillet (12 inches)
- wooden spoon
- pot for boiling pasta
- colander
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