Dubrovački Šporki Makaruli (Traditional)

Sastojci

• Beef chuck500g
• Onions2 large
• Garlic4 cloves
• Tomatoes, crushed400g
• Red wine150ml
• Beef broth200ml
• Olive oil3 tbsp
• Flour300g
• Eggs2 large
• Saltto taste
• Black pepperto taste
• Nutmegpinch
• Bay leaf1
• Parmesan cheesefor serving

Koraci

1. 1

   For the pasta: Combine flour, eggs, and a pinch of salt. Knead until a firm dough forms. Let rest for 30 minutes. Roll out thinly and cut into small, thick tubes (makaruli).

2. 2

   For the sauce: Dice beef into small cubes. Finely chop onions and garlic. Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the beef on all sides. Remove beef and set aside.

3. 3

   Add chopped onions to the pot and sauté until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.

4. 4

   Return the beef to the pot. Deglaze with red wine, scraping up any browned bits from the bottom. Let the wine reduce by half.

5. 5

   Stir in crushed tomatoes, beef broth, bay leaf, nutmeg, salt, and pepper. 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.

6. 6

   Meanwhile, cook the handmade makaruli in plenty of salted boiling water until al dente. Drain well.

7. 7

   Remove the bay leaf from the sauce. Combine the cooked makaruli with the sauce, ensuring each piece is well coated. Simmer for a few more minutes to allow flavors to meld.

8. 8

   Serve hot, garnished with grated Parmesan cheese and fresh parsley.