Nitko’S False “Pasticada” - cooking recipe

Ingredients

500 g beef (muscles for goulash)
300 g onions
3 garlic cloves
50 g carrots
3 tablespoons olive oil
200 ml wine (red, syrah type)
200 g tomatoes (strained juice)
5 cloves
1/2 teaspoon nutmeg (grounded)
1/2 teaspoon marjoram (dried)
1 bay leaf
1/3 teaspoon thyme (dried)
5 g plums (dried optional)
5 g raisins (optional)
10 g sugar (brown) (optional)
250 ml water
7 g salt
5 g pepper
5 g parsley (fresh)
50 g parmesan cheese (grated)

Preparation

Cut beef into very small cubes, approximately 1cm in diameter.
Finely mince onion and garlic.
Cut the carrots into very, very small cubes.
Saute the onion in olive oil.
When onions become yellowish, add beef and carrots.
Saute until meat loses liquid; add garlic and wine.
Make stronger heat.
Before adding plums, cut them into thin strips. If you don't have plums, you may add raisins.
When alcohol evaporates, add tomato and all spices: salt, pepper, nutmeg, cloves, thyme, marjoram, bay leaf and plums.
Add some more water and cook about 40 minutes on low heat.
It may be too sour (if the tomato is not from your garden) so you may add some sugar (depends on your taste).
The sauce must reduce to almost half.
Sprinkle with chopped parsley leaves at the end.
It is best to serve with potato gnocchi sprinkled with grated Parmesan, but you may use any kind of pasta or rice.