PREPARATION

15-30 minutes

COOK

Around 2 hours to over 3 hours, depending on the meat (beef/rooster) 

SERVES

Serves 6 people 

INGREDIENTS

• 1 kg of rooster or beef 
• 3 big, finely chopped onions
  
• Water
• 4-5 cloves
• 3-4 laurel/bay leaves
• Stick of cinnamon
• Tomato paste or 4-5 fresh grated tomatoes
• Salt and pepper
• Penne pasta or thick hollow spaghetti
• Grated hard cheese
• White wine
  

METHOD

1. Take 1 kg of rooster or beef, cut it in portions and fry it in a pan in olive oil until it is golden brown. Take the meat out of the pan.
2. In the same oil, fry 3 big, finely chopped onions. Add a small quantity of water and allow it to evaporate to make the onions soft and mushy. Repeat 2-3 times.
3. When the onions are golden brown, put the meat back in the pan, add some water (optionally also some wine), 4-5 cloves, 3-4 laurel leaves, a stick of cinnamon and let it simmer until the meat is tender.
4. Add a couple of spoonfuls of tomato paste, salt and pepper and let the sauce boil down until the oil becomes visible.
5. Serve with any kind of pasta, but preferably penne or thick, hollow spaghetti and grated hard cheese.
6. Instead of boiling in water (and wine) and adding tomato paste at the end, you can instead use 4-5 fresh grated tomatoes but then it will take longer until the meat is tender.