Introduction

Mosharaki Kokkinisto is one of Greece’s most deeply comforting dishes. “Kokkinisto” means “reddened,” referring to the rich tomato-based sauce that slowly transforms beef into tender, melt-in-your-mouth pieces.

Served with pasta, often hilopites, bucatini, or even macaroni, this is classic Greek home cooking at its best: warm, hearty, aromatic, and perfect for feeding the whole family.

One pot, big flavour, and pure Greek comfort.

Instructions

1. Sear the beef

• • Heat olive oil in a large pot.
    Add beef cubes and brown on all sides. Remove and set aside.

2. Sauté the vegetables

• • In the same pot, add onions, garlic, carrot, and celery.
  • Cook until softened and lightly caramelised.

3. Add tomato paste & deglaze

• • Stir in the tomato paste and cook for 1 minute.
  • Pour in the red wine to deglaze, scraping the bottom of the pot.

4. Build the sauce

• • Return the beef to the pot.
  • Add passata, cinnamon, cloves, bay leaf, salt, and pepper.
  • Pour in enough water or stock to just cover the meat.

5. Slow cook

• • Cover and simmer on low heat for 1.5–2 hours, or until beef is tender and sauce thickens.

6. Cook the pasta

• • Boil pasta according to packet instructions.
  • Drain, reserving a small cup of pasta water.

7. Combine or serve separately

You may:

• • Toss the pasta directly into the kokkinisto sauce, OR
  • Serve pasta separately and spoon kokkinisto on top.
  • Add a splash of pasta water if needed to loosen the sauce.

8. Finish with cheese

• • Top with grated kefalotyri or parmesan and serve hot.

Tips

• Beef chuck is ideal — it becomes incredibly tender.
• For deeper flavour, cook for up to 2.5 hours on very low heat.
• Add a cinnamon stick instead of ground cinnamon for a subtle aroma.
• For extra richness, stir in 1 tbsp butter at the end.
• Pairs beautifully with Greek salad and crusty bread.