Jouvetsi or Gouvetsi of veal shoulder with kritharaki noodles

Ingredients for 6 servings:

• 1 kg veal shoulder, diced
• 100 ml olive oil
• 2 onions, red, diced
• 2 carrots, sliced
• 2 tbsp tomato puree
• 200 ml red wine, dry
• 400 g tomatoes from the can
• 1 tsp sugar
• Thyme
• salt and pepper
• 1 cinnamon stick(s)
• 250 g Kritharaki (rice-shaped noodles)
• 3 tbsp olive oil
• 100 g cheese, grated, preferably Kefalotyri or Feta

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

Sear the patted-dry meat cubes on all sides in hot olive oil. Then reduce the heat and fry the diced onions and sliced ​​carrots. Add the tomato paste and fry briefly, stirring constantly. Deglaze with the red wine and reduce to a boil. Then add the canned tomatoes, cinnamon stick, sugar, dried thyme, and a glass of water, cover, and simmer over low heat for 45 minutes. Remove the cinnamon stick and season with salt and pepper. Fry the rice noodles in a little olive oil until golden. Then stir into the tomato/meat mixture. Cook, covered, for 45 minutes in an oven preheated to 180°C. Check the consistency regularly and add a little more water if necessary. Sprinkle with cheese before serving and bake briefly in the oven.