Loi Pasta Macaroni with Beef in Caramelized Tomato Sauce
- 1 package of Loi Pasta Macaroni
- ¼ cup olive oil
- 2 lbs of beef for stew, cut into 2-inch pieces
- 2 red onions, chopped
- 6 ripe tomatoes, grated
- 1 tablespoon of tomato paste
- 2 cloves of garlic, chopped
- 1 cup of red wine
- 8 cups of beef or vegetable stock, as needed
- Salt and pepper as needed
- Grated Graviera cheese, as garnish (can substitute Pecorino Romano)
- Heat olive oil in a large saucepan over medium heat; season beef with salt and pepper and sear on all sides until nicely browned. Remove and reserve.
- In the same saucepan, add the onions and caramelize being sure to scrape up all the leftover meat bits in the pot.
- Once golden, add grated tomato, tomato paste and garlic, and caramelize.
- Deglaze with the red wine, allowing the volume to reduce by 1/3. Add beef stock, stir to fully combine and add the seared beef back to the pot.
- Cook with a lid over medium heat for 45 minutes, stirring occasionally. Remove the lid and continue cooking until sauce thickens, approximately 10 minutes. Taste and season accordingly.
- In the meanwhile, boil Loi Pasta Macaroni in salted boiling water with two tablespoons of olive oil for 8-10 minutes, until it has reached the desired texture. Drain, toss with 2 tablespoons of olive oil and reserve.
- To serve, take some of the sauce from the meat, and toss the Loi Pasta Macaroni in it to fully coat. Place Loi Pasta Macaroni on the plate, top with beef and more sauce, and serve with some grated Graviera cheese.