This recipe combines local beef with a recipe from The Home Book of Greek Cookery by Joyce M. Stubbs, which I bought in a jumble sale in the 1980s for 20p. This was very easy and very tasty as well.
- 3-4lb rolled beef, for example brisket or silver-side
- 250ml olive oil
- 2 medium onions
- 4 cloves of garlic
- 1 dsp sugar
- 3 tbsp tomato paste (organic paste from the wholefood co-op)
- 1 stick or 1 tsp cinnamon (all herbs and spices available from the wholefood co-op)
- 1 bayleaf
- 2 cloves
- salt and pepper
- Spaghetti (75g per person)
- grated parmesan
- Heat the oil in a heavy pan and brown the meat on all sides.
- Remove the meat from the pan, and add the finely chopped onions, garlic, salt and pepper, and the spices, and fry very gently together
- Mix the tomato paste with 300ml of hot water, and add to the fried onions. Bring to a simmer, and add the bayleaf and the meat.
- Simmer for around 2-3 hours, either on the hob or in a low oven, until the meat is tender and the sauce is thick and rich. Keep an eye on the pot-roast and add a little water if it looks like it might boil dry.
- Cook the spaghetti according to the instructions on the pack.
- To serve, mix about half of the sauce with the spaghetti, divide between the serving plates, and top with parmesan cheese. Next add a thick slice of meat and another spoonful of sauce.
- The book also suggests serving the pasta as one course and the meat as part of the next course.