2 Tbs Olive oil
2 lbs Beef chuck, cut into 1" cubes
3 small Onions, peeled, quartered
1 Garlic clove
2/3 cup Dry red wine
1 cup Beef stock or reduced-sodium canned broth
3 Tbs Tomato paste
2 Tbs Red wine vinegar
1 Tbs Brown sugar
1 tsp Dried oregano
1 tsp Dried rosemary
1 tsp Salt, or to taste
1/4 tsp Cinnamon
1/4 tsp Ground cloves
1/4 tsp Freshly-ground black pepper, or to taste
2 cups Cooked elbow macaroni


Preheat the oven to 350 degrees. In a large flameproof casserole, heat the olive oil over high heat. Add the meat in batches and cook, turning occasionally, until browned on all sides, 6 to 8 minutes per batch. Return all the beef to the pan. Add the onions and garlic to the pan and cook, stirring often, until the onions begin to soften, about 5 minutes. Add the wine and stir up any browned bits from the bottom of the pan. Add all the remaining ingredients except the pasta. Cover the casserole and transfer it to the oven. Bake until the beef is tender, 1 to 1 1/4 hours, stirring several times. Add the macaroni and mix lightly. This recipe yields 4 to 6 servings.