2 pounds (1kg) boneless beef, preferably chuck, cut into pieces

1 pound (500g) bucatini pasta

½ cup (120ml) olive oil

2 big onions, finely chopped

3-4 garlic cloves, grated

2 bay leaves

2 cups (500ml) dry red wine

½ cup (120ml) red wine vinegar

½ teaspoon sugar (optional)

The Spice Mix

1 teaspoon paprika

½ teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon cumin

½ teaspoon ground hot paprika

5 whole cloves

For serving (optional)

Grated parmesan or Greek Kefalotiri

Parsley or basil

Heat a large heavy-bottomed pot over medium-high heat and sear the beef in batches on both sides. Don’t overcrowd the pot. Set aside in a plate or bowl.

Reduce heat to medium and add the onions until translucent about 5-8 minutes. Stir well. Add the garlic and all the spices, and sugar (optional) for another 2 minutes. Adjust heat if necessary.

Deglaze your pot with a splash of wine and scrape up with a wooden spoon. Stir the beef back into the pot and pour in the wine and vinegar.

Give everything a stir and bring the sauce up to a boil. Add the bay leaves. Cover with the lid and simmer on medium-low heat for 1 hour. Stir occasionally. If it thickens before the beef is ready, add some water.

Uncover and season with salt and pepper to taste. Don’t add too much pepper because it is already spicy. Simmer for about half an hour or until the meat is tender. Remove the bay leaves and the cloves. Taste and adjust the seasoning if needed.

In the meantime, cook the pasta in salted boiling water according to package instructions. Drain and drizzle with a little olive oil.

Serve pasta on a big platter or on individual plates and top with the beef and plenty of grated cheese. You may add parsley or basil (optional).

*adapted from https://30daysofgreekfood.com/