1kg veal, cut into large chunks
½ cup olive oil
4 medium size onions cut in small pieces
5-6 garlic cloves
2 cinnamon sticks
¼ of teaspoon red sweet chili powder
salt & pepper
1 full tablespoon tomato-paste
1 cup drained tomato cubes
1 cup red wine
½ kg pasta tubes or penne
1 cup grated cheese (Greek kefalotyri or Parmesan)


Clean and drain the meat.
Warm up the olive oil in a large pan and fry the meat until golden.
Put the meat in a large pot and fry the onions in the previous pan until golden brown.
Transfer them to the pot with the meat.
Add the wine, the garlic cloves, the sweet chili powder, salt and pepper in the pot.
Boil until the wine is absorbed.
Add the tomato paste and bring to boil for a few seconds
Add the tomato cubes and the cinnamon sticks.
Add warm water to cover the meat.
Leave it to boil for about 1 ¼ hours or until tender.
You should try to achieve a really thick sauce.
Remove the garlic cloves and cinnamon sticks.
Boil the pasta (al dente) and drain.
Remove the meat from the pot and add the pasta to the sauce.
Serve the meat with the pasta and some grated cheese.


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