Žrnovski Makaruni (Traditional)

Sastojci

• Durum wheat semolina500g
• Waterapprox. 250ml
• Salt1 tsp
• Beef (chuck or similar)700g
• Onions2 large
• Garlic4 cloves
• Tomatoes (crushed or passata)800g
• Red wine200ml
• Olive oil4 tbsp
• Bay leaf1
• Fresh parsleyfor garnish
• Black pepperto taste

Koraci

1. 1

   For the pasta: Combine semolina and salt in a bowl. Gradually add water, mixing until a firm dough forms. Knead for 10-15 minutes until smooth and elastic. Cover and let rest for 30 minutes.

2. 2

   Roll out the dough thinly and cut into small pieces. Roll each piece around a thin skewer or knitting needle to form a hollow tube shape, then slide off. Repeat until all dough is used. Let the pasta dry slightly.

3. 3

   For the sauce: Cut beef into small cubes. Chop onions and mince garlic.

4. 4

   Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the beef cubes on all sides. Remove beef and set aside.

5. 5

   Add chopped onions to the pot and sauté until softened and translucent, about 8-10 minutes. Add minced garlic and cook for another minute until fragrant.

6. 6

   Return the beef to the pot. Pour in the red wine and scrape up any browned bits from the bottom. Let it simmer for a few minutes until the alcohol evaporates.

7. 7

   Add crushed tomatoes, bay leaf, salt, and pepper. Stir well. Bring to a simmer, then reduce heat to low, cover, and cook for at least 2-3 hours, or until the beef is very tender and the sauce has thickened.

8. 8

   Cook the Žrnovski Makaruni in plenty of salted boiling water until al dente (about 10-15 minutes, depending on thickness). Drain well.

9. 9

   Combine the cooked pasta with the beef sauce. Stir gently to coat. Serve hot, garnished with fresh parsley.