Pastitsada

Instructions

1. 1
   Heat olive oil in a large heavy-bottomed pot over medium-high heat. Brown the meat pieces on all sides in batches, approximately 3-4 minutes per side. Set aside.
2. 2
   In the same pot, sauté the sliced onions until softened and golden, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant.
3. 3
   Pour the red wine into the pot, scraping up any browned bits from the bottom. Let it simmer for 2 minutes.
4. 4
   Return the meat to the pot and add the crushed tomatoes, bay leaves, cinnamon stick, whole cloves, and oregano. Stir well and bring to a boil.
5. 5
   Reduce heat to low, cover partially, and simmer for 2.5 to 3 hours, stirring occasionally, until the meat is very tender and the sauce has thickened and darkened.
6. 6
   Season with salt and pepper to taste. Remove bay leaves and cinnamon stick before serving.
7. 7
   Cook the pasta or rice according to package directions. Serve the pastitsada over the pasta or rice, topped with grated Kefalotyri cheese.