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Šporki Makaruli

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Ingredients

  • - 600 g (1.3 lb) beef chuck, cut into large chunks
  • - 500 g (1.1 lb) macaroni or homemade maccheroni
  • - 1 onion, finely chopped
  • - 2 cloves garlic, minced
  • - 700 g (24.7 oz) canned crushed tomatoes
  • - 150 ml (5 fl oz / 2/3 cup) red wine
  • - 2 tbsp olive oil
  • - 1 bay leaf
  • - 1 tsp sugar
  • - Salt and black pepper, to taste
  • - Grated hard cheese (e.g. Croatian Paški sir), to serve

Method

  1. Heat olive oil in a heavy pot and brown the beef chunks on all sides.
  2. Add onion and garlic, cook until softened.
  3. Pour in the wine and let it reduce by half.
  4. Add crushed tomatoes, bay leaf, sugar, salt and pepper.
  5. Cover and simmer gently for 2.5-3 hours until the beef falls apart, stirring occasionally.
  6. Shred the beef into the sauce and discard the bay leaf.
  7. Cook macaroni in salted boiling water until al dente, drain.
  8. Toss the pasta through the sauce and serve topped with grated hard cheese.

Introduction: Meaning literally "dirty macaroni," this Dubrovnik speciality is a slow-cooked beef ragù tossed through
hand-rolled macaroni.

Cultural Background: Meaning literally "dirty macaroni," this Dubrovnik speciality is a slow-cooked beef ragù tossed through
hand-rolled macaroni. Its name comes from the dark, rich sauce that stains the pasta, a dish with roots in the
aristocratic kitchens of the old Republic of Ragusa, now a beloved family Sunday lunch.

Tips: The sauce improves overnight — make a day ahead for deeper flavour. Use a wide, shallow pot so the sauce
reduces evenly.

Variations: A vegetarian version replaces the beef with mixed mushrooms and a splash of soy sauce for umami depth.

Storage: Store sauce separately from pasta in the refrigerator for up to 3 days, or freeze for up to 2 months.

Reheating: Reheat gently on the stovetop with a splash of water to loosen the sauce.

Nutrition: Per serving (approx.): 520 kcal, 32 g protein, 16 g fat, 58 g carbohydrate.

FAQs

Q: Why is it called 'dirty' macaroni?
A: The name refers to the dark, rich tomato-and-wine ragù that coats and stains the pasta.

Q: Can I use a different pasta shape?
A: Traditional homemade maccheroni is used, but any short, sturdy pasta works well.