Copyright Thomas Saaristo  All Rights Reserved
A simple and wonderful spiced-beef and macaroni dish

2 tablespoons olive oil
1 pound ground sirloin
2 large yellow onions, halved, thinly sliced
1 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/8 teaspoon ground cloves
1/3 cup dry red wine
3 plum tomatoes, cut into 1/2 inch pieces
8 ounces canned tomato sauce
8 ounces dried large macaroni
freshly grated Parmigiano Reggiano

Heat oil in a large heavy pot over high heat. Add meat and onions and saute until
brown, about 10 minutes. Reduce heat to medium and add cinnamon, cayenne, and
cloves; saute 5 minutes. Add wine, tomatoes, and tomato sauce; simmer until mixture
is thick, stirring occasionally, about 10 minutes

Make ahead
Can be made up to 1 day ahead. Cool slightly. Chill sauce uncovered until cool, then
cover and chill. Warm through before continuing

Cook pasta in a large pot of boiling salted water until just tender but still firm to bite,
stirring occasionally. Drain. Add to sauce and toss to coat. Season to taste with salt
and freshly ground black pepper. Transfer pasta to a serving bowl

Sprinkle Pastitsada generously with grated Parmesan cheese and serve