1½ kg calf meat
1 small peeled tomato
1 tbsp. tomatoes
2 big onions
1 clove of garlic
5-6 whole grains
2 bay leaves
1 glass of red wine
olive oil
salt, pepper
1 package of pappardelle pasta or hilopites
2 tbsp. stakovoutiro
200 gr. gravierino with garlic


  1. Chop and cook the onions and the garlic.
  2. Remove them from the pot and cook the meat. Add the cooked onions and garlic & tomatoe juice when it starts to colour. Add the wine.
  3. After the alcohol evaporates, add the small tomatoe (after we have smooth it in a blender), ½ lt broth, grains, pepper and lower the heat. Cover the pot and cook for about 1½ hour.  Add broth if needed. Add salt in the last 10′.
  4. For pappardelle boil salted water or calf broth and follow the package instructions. When both are ready, unite pasta with meat and sauce. Add stakovoutiro and gravierino with garlic.
    Serve with extra gravierino

Eva Parakentaki

Food lover and food blogger .. mama mia … the hunter of joy and prosperity … that has come into contact with the Cretan nature … the harvest … and the passionate continuity of the Cretan gastronomic culture!