The new wine of Oenou Yi-Ktima Vassiliades is here, and has found its place next to the wine Pente Lithária White Dry wine. This is a wine with a remarkably deep purple colour and purple highlights, complex aromas of red fruits, spices and hints of vanilla that result in an impressively long aftertaste. It is harmoniously combined with “full” dishes such as braised beef, duck fillet, veal steak as well as spicy sauces and aged cheeses. With that said, we present to you a classic recipe for a beef pasta with tomato sauce reminding of a traditional Sunday meal at the village. Pair it with a glass of Pente Lithária Red Dry and take this dish to another level.


For the beef:

  • 1.200 gr. beef (rump or brisket)
  • 4-5 tbsp olive oil
  • 2 dried onions (chopped)
  • 3-4 garlic cloves (or more)
  • 4 large riped tomatoes (peel and cut in small cubes)
  • 1 full tsp of tomato paste, dissolved in a cup of water
  • 150 ml white dry wine
  • 1-2 bay leaves
  • cloves
  • 1 cinnamon stick
  • optional: 2 carrots, 1 celery branch
  • salt, pepper

For the pasta:

  • 1 package of thick spaghetti (or pasta of your choice)
  • grated kefalotyri


  1. Finely chop the onion.
  2. Clean the garlic cloves and cut them into slices
  3. Dry the beef very well with kitchen paper to remove any traces of moisture to achieve a nice crust.
  4. Pierce the beef with a knife and place pieces of garlic in different parts of it.
  5. Place an empty large pot in high heat and once it reaches a high temperature, add the oil and immediately the pieces of meat. Turn them on all sides until they are well colored. (6-7 minutes)
  6. Remove the meat from the pot and add vegetables of your choosing on low heat (e.g. carrot, celery).
  7. If you decide not to use any vegetables, pour the tomato paste and spread it on the base of the pot and deglaze with wine, until it evaporates.
  8. Put the meat back in the pot along with all the juice it has extracted.
  9. Add the chopped tomatoes, salt and pepper and let the mixture boil. As soon as it boils, pour hot water (about 2 cups) to cover the meat by 2/3.
  10. Add the bay leaves, cinnamon and cloves.
  11. Lower the heat and let the beef simmer until it softens up and the sauce thickens (about 1.5 to 2 hours).
  12. Once the process is complete, boil salted water in another pot and then add the pasta for as long as necessary. If you choose thick spaghetti, make sure to drain very well to remove all the water from the inside.
  13. Move the pasta in a bowl with the beef sauce and mix them.
  14. Serve with a good amount of grated kefalotyri and a glass of Pente Lithária Red Dry, which is guaranteed to blend harmoniously with both the beef and its thick sauce!

*Recipes and dishes presented on the website are not applied in the winery’s restaurant “PLAYIA“.