Dirty Macaroni
Šporki makaruli is a traditional dish from Dubrovnik, known for its rich meat sauce served with pasta. The name "šporki," meaning "dirty," refers to the way the sauce covers the pasta, making it messy. Historically, this dish was prepared for special occasions, particularly for the Feast of St. Blaise, the patron saint of Dubrovnik.
The dish combines simple ingredients—typically beef or veal in a slow-cooked ragout—with spices like bay leaves and cloves, creating a hearty and delicious meal.
Serving:
10
Preparation time:
150 min
Calories per person:
Ingredients
Marodi Maccheroni: 400 g
Beef round: 1800 g
Pork lard: 100 g
Red onion: 200 g
Garlic: 4 cloves
Red wine: 500 ml
Water: as needed
Dried plums: 8 pieces
Tomato paste: 2 tbs
Bay leaves: 2 pieces
Cloves: 6 pieces
Nutmeg: 1/2 teaspoon
Parsley: 2 teaspoons
Cinnamon: 1/2 teaspoon
Salt: to taste
Pepper: to taste
Preparation instructions:
- Carefully remove larger pieces of fat from the beef round using a sharp knife, then cut the meat into smaller pieces.
- Season the chopped beef with salt and pepper to taste.
- In a large pot, heat the pork lard over medium heat.
- Once the lard has melted, add the finely chopped red onion and sauté slowly for about 7-8 minutes, until it becomes translucent and soft.
- Then stir in the chopped garlic and tomato paste, and mix everything gently to combine the flavours.
- Next, add the meat to the pot and brown it on all sides until it develops a nice colour.
- During frying, the meat will release some liquid—let at least half of this liquid reduce before proceeding with the next ingredients.
- Now add the chopped dried plums, bay leaf, fresh parsley, a pinch of cinnamon, nutmeg, and a few cloves.
- Mix everything well, then pour in the red wine.
- Stir again to ensure that all the ingredients are evenly distributed.
- If the mixture becomes too thick, add a bit of water as needed to ensure the meat has enough liquid for gentle cooking.
- Cover the pot and let the dish simmer over low heat for at least 2 hours, until the meat becomes tender.
- Stir occasionally and add more water if needed to maintain the proper sauce consistency.
- Meanwhile, cook the Marodi Maccheroni in salted water according to the package instructions, ensuring they are al dente.
- Drain the pasta and set it aside.
- When the sauce is ready, you can either mix it with the pasta in the pot or serve them separately, with the sauce poured over the maccheroni on the plate.
Nutritional value:
Carbohydrates: 36.2 g
Proteins: 54.4 g
Fats: 26.9 g
Origin of the recipe:
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