Food
|Dubrovnik Neretva County
Pasta with meat - Šporki makaruli
Skill level
Preparation time
3-3,5 hours
Variants
Skill level
Preparation time
3-3,5 hours
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Ingredients
1 kg beef shank, 2 tablespoons lard or 4 tablespoons olive oil, 3 medium onions, 4 cloves of garlic, 1 tablespoon tomato concentrate, 50 ml varenik (grape must reduction), a bunch of chopped parsley (leaves only), salt and pepper, ½ teaspoon ground or crushed cloves, ½ teaspoon nutmeg, 1 level teaspoon cinnamon, 3–4 dried prunes (pitted), 150 ml good quality red wine, 500 g makaruli pasta, hard sheep cheese.
Preparation
In warm lard or olive oil, sauté chopped onion until translucent but not browned. Add finely chopped garlic and cubed beef, and briefly brown everything. Add prunes, salt, and pepper, cover, and cook slowly on low heat. The meat will release its own juices and stew in them. When the liquid evaporates, add diluted tomato concentrate. Stir in the varenik and continue to cook gently. When the meat is halfway cooked, pour in the red wine and add chopped parsley and spices (cloves, nutmeg, cinnamon). Cover and simmer on low for another 2 hours.
Cook the macaroni in salted boiling water until al dente. Drain, leaving a bit of cooking water in the pasta to help combine it with the sauce. Pour the sauce over the pasta and serve topped with grated aged sheep cheese.
Ingredients
1 kg beef shank, 2 tablespoons lard or 4 tablespoons olive oil, 3 medium onions, 4 cloves of garlic, 1 tablespoon tomato concentrate, teaspoon of honey, a bunch of chopped parsley (leaves only), salt and pepper, ½ teaspoon ground or crushed cloves, ½ teaspoon nutmeg, 1 level teaspoon cinnamon, 3–4 dried prunes (pitted), 150 ml good quality red wine, 500 g makaruli pasta, hard sheep cheese.
Preparation
In warm lard or olive oil, sauté chopped onion until translucent but not browned. Add finely chopped garlic and cubed beef, and briefly brown everything. Add prunes, salt, and pepper, cover, and cook slowly on low heat. The meat will release its own juices and stew in them. When the liquid evaporates, add diluted tomato concentrate. When the meat is halfway cooked, pour in the red wine and add chopped parsley and spices (cloves, nutmeg, cinnamon). Cover and simmer on low for another 2 hours.
Cook the macaroni in salted boiling water until al dente. Drain, leaving a bit of cooking water in the pasta to help combine it with the sauce. Pour the sauce over the pasta and serve topped with grated aged sheep cheese.
Ingredients
1 kg of beef shank, 2 tablespoons of lard or 4 tablespoons of olive oil, 3 medium onions, 4 cloves of garlic, 1 tablespoon of tomato concentrate, a bunch of chopped parsley, salt and pepper, ½ teaspoon of ground or crushed cloves, ½ teaspoon of nutmeg, 1 level teaspoon of cinnamon, 3–4 dried prunes (pitted), 150 ml of good-quality red wine, gluten-free pasta, hard sheep’s cheese.
Gluten-free pasta recipe:
250 g of Farina flour (Schar), 3 eggs, 3 tablespoons of olive oil, 3 tablespoons of water.
Preparation
Sauté the chopped onion in heated lard or olive oil until it becomes translucent but not browned. Add finely chopped garlic and the diced beef, then briefly sear everything together. Stir in the dried prunes, season with salt and pepper, cover, and gently cook over low heat. The meat will release its own juices and braise in them. When the liquid evaporates, add the diluted tomato concentrate.
When the meat is halfway cooked, pour in the red wine and add the chopped parsley and spices (cloves, nutmeg, cinnamon). Cover and continue simmering over low heat for about another 2 hours.
Preparing the pasta:
Sprinkle the flour onto the work surface. Make a mound and create a well in the center, then add the eggs, oil, and water. Mix all the ingredients together, gradually incorporating the flour until you get a compact and smooth dough. Cut the dough into pieces with a knife. Roll it out and shape it into makaruli using a wooden stick. Cook for 5 minutes in boiling salted water with a drop of oil.
Drain, keeping a little of the cooking water to help bind with the sauce. Pour the sauce over the pasta and serve topped with grated aged sheep’s cheese.
Ingredients
1 kg of beef shank, 2 tablespoons of lard or 4 tablespoons of olive oil, 3 medium onions, 4 cloves of garlic, 1 tablespoon of tomato concentrate, a bunch of chopped parsley, salt and pepper, ½ teaspoon of ground or crushed cloves, ½ teaspoon of nutmeg, 1 level teaspoon of cinnamon, 3–4 dried prunes (pitted), 150 ml of good-quality red wine, 500 g of pasta
Preparation
Sauté the chopped onion in heated lard or olive oil until it becomes translucent but not browned. Add finely chopped garlic and the diced beef, then briefly sear everything together. Stir in the dried prunes, season with salt and pepper, cover, and gently cook over low heat. The meat will release its own juices and braise in them. When the liquid evaporates, add the diluted tomato concentrate.
When the meat is halfway cooked, pour in the red wine and add the chopped parsley and spices (cloves, nutmeg, cinnamon). Cover and continue simmering over low heat for about another 2 hours.
In the meantime, cook the pasta in boiling salted water until al dente. Drain it, reserving a little of the cooking water to help it combine with the sauce. Pour the sauce over the pasta.
Ingredients
70 g black beluga lentils, 2 tablespoons olive oil, 100 g brown mushrooms, 1 small onion (60 g), 20 g celeriac (celery root), 20g red horn pepper, 1 carrot, 100 ml red wine,3 tablespoons strained (pureed) tomatoes
Spices: same as in the traditional šporki makaruli recipe
Sweetener: 1 teaspoon honey
Optional: for enhanced flavor, include other types of mushrooms and dried mushrooms
Preparation
Rinse the black beluga lentils under running water, briefly parboil them, then drain. Finely chop the vegetables and mushrooms. Sauté the mushrooms first in olive oil, then add the vegetables and, if desired, the dried prunes. Pour in a little water or vegetable stock and simmer for about 30 minutes. When most of the liquid has evaporated, add the lentils, tomato purée, red wine, and spices. Continue to cook gently for at least another 30 minutes. If using honey as a sweetener, stir it in right at the end of cooking. Pour the sauce over the pasta and serve topped with grated aged sheep’s cheese.
Pasta substitute for traditional makaruli:
Depending on whether eggs are consumed, choose egg-free pasta.
Ingredients
70 g of black beluga lentils, 2 tablespoons of olive oil, 100 g of brown mushrooms, 1 small onion (60 g), 20 g of celery root, 20 g of red horn pepper, 1 carrot, 100 ml of red wine, 3 tablespoons of tomato purée, spices as in the traditional recipe for šporki makaruli, 2 finely chopped dried prunes as a sweetener; if desired, for a richer flavor, add other types of fresh or dried mushrooms; egg-free pasta (vegan).
Preparation
Rinse the black beluga lentils under running water, briefly parboil them, then drain. Finely chop the vegetables, mushrooms, and, if desired, the dried prunes. In olive oil, first sauté the mushrooms, then add the vegetables and prunes. Pour in a little water or vegetable stock and simmer for about 30 minutes. When most of the liquid has evaporated, add the lentils, tomato purée, red wine, and spices. Continue to cook gently for at least another 30 minutes. Stir in a teaspoon of sweetener at the end.
As a substitute for pasta in traditional makaruni, egg-free pasta (such as penne rigate) may be used.
