Ingredients
2 pounds boneless beef cubes
Linguine
2tbs of olive oil
2 onions, finely chopped
3-4 garlic cloves, grated
1 400ml can chopped tomatoes
1/2 a can of water (Use empty tomato tin)
1 tsp of crushed red pepper flakes (Or more)
2 Bay leaf’s
1 tsp of ground cinnamon
2-3 whole cloves finely crushed
salt and black pepper to taste
Parsley
Method
Heat the olive oil in a pot. Brown the beef in a few batches for 3-4 minutes. Set to one side.
Add the onions and garlic to the pot and gently cook over medium heat until the onions start colouring.
Stir in the crushed chilli flakes, cloves and cinnamon.
Then add the beef back into the pot along with the tomatoes and water.
Bring slowly to the boil. Stir, add the bay leaves and slowly cook, stirring occasionally for about 3hours or until the beef is tender.
Season to taste and serve with the pasta of your choice.
Add a sprinkle of parsley on top.
