Jouvetsi

Ingredients for 4 servings:

• 800 g ground beef and veal (or lamb)
• 350 g tomato(s) (Pizza tomatoes), from the can
• 500 g rice noodles
• 200 g grated cheese (packaged or homemade)
• 4 tbsp Parmesan
• 1 tbsp tomato paste
• 1 bell pepper(s), red
• 4 cherry tomatoes
• 2 shallots
• 3 tbsp olive oil
• 1 pinch(s) of salt and pepper, black ground.
• 1 tsp rosemary, dried
• 5 cups water
• Paprika powder, hot

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Greek specialty

Cut the meat into fairly small pieces and rub with the spices and rosemary. Brown with the shallots (sliced ​​into rings) in olive oil for 5 minutes. Preheat the oven to 200°C (400°F). Layer the meat in a slightly taller (preferably in portions) oven-safe clay dish, alternating with the peppers and canned tomatoes. Mix the tomato paste with 1 cup of water and pour a quartered sherry tomato over each layer. Braise the roasting dishes in the preheated oven (middle rack) for about 90 minutes. Deglaze the pan with 1 cup of red wine, reduce, and add 4 cups of water. Gradually pour the resulting broth over the meat (every 15-20 minutes). After about 60 minutes, cook the rice noodles until al dente and spread them over the meat. For the last 10 minutes, sprinkle the grated cheese over the pasta. Just before serving, sprinkle the Parmesan cheese over it.