Lunch
Beef with village-style pasta
714 kcal48 g protein3 ingredients170 minutes
Cypriot
Standard portion: 714 kcal and 48 g protein. In the app the grams change so that the dish fits the calories of your own meal.
What is in the dish
The standard portion, before the app adjusts it to your calories.
How to make it
Serve beef with village-style pasta. Sprinkle with grated halloumi and a little dried mint. Serve with salad and lemon.
The recipe for the whole pot: Beef with village-style pasta
6 servings · 170 minutes
- Beef (shoulder or shin), in small cubes900 g
- Olive oil4 tablespoons · 55 g
- Onions, finely chopped3 medium · 330 g
- Garlic3 cloves · 9 g
- Dry red wine½ cup · 120 g
- Tomato purée2 tablespoons · 32 g
- Ripe tomatoes, grated2–3 medium · 300 g
- Village-style pasta1 packet · 500 g
- Salt1 teaspoon · 5 g
Seasoning: 1 cinnamon stick, 2 bay leaves, pepper
- Pat the meat dry and sprinkle it with half the salt and the pepper.
- Heat the oil in a wide pan and brown the meat in two batches, 2–3 minutes on each side. Take it out onto a plate.
- In the same pan, sauté the onion for 4 minutes and add the garlic.
- Put the meat back, deglaze with the wine and boil for 5 minutes.
- Add the tomato purée, the tomatoes, the cinnamon and the bay leaves and boil for 10 minutes. Add 3 cups of lukewarm water, cover and simmer for 2 hours.
- Add the pasta, the rest of the salt and 4 cups of water and boil for 20 minutes, until soft. Serve with grated halloumi or dried anari.
Pasta cooked in the sauce: 2.2 (as in our Greek recipes). Alcohol: about 10% remains (USDA R6, 2 hours). The cheese is counted separately.
This recipe is based on: Mitsides, Village pasta with beef in tomato sauce (2025)
