Makarona me Pana dhe Ton Recipe: A Detailed Guide
Are you ready to dive into the world of Albanian cuisine? If so, you’re in for a treat with Makarona me Pana dhe Ton, a traditional Albanian pasta dish that is both comforting and flavorful. This recipe is a must-try for anyone looking to explore the rich culinary heritage of Albania. Let’s embark on this culinary journey together.
What is Makarona me Pana dhe Ton?
Makarona me Pana dhe Ton is a classic Albanian pasta dish that combines tender pasta with a rich, savory meat sauce. The name translates to “pasta with meat and beans,” and it is a staple in Albanian households. The dish is known for its hearty and comforting nature, making it perfect for a cozy meal on a cold day.
Ingredients
Before we dive into the cooking process, let’s take a look at the ingredients you’ll need for this delicious dish:
| Ingredients | Quantity |
|---|---|
| Macaroni pasta | 1 pound |
| Ground beef | 1 pound |
| White beans (canned) | 1 can (15 oz) |
| Onions | 2 |
| Garlic | 4 cloves |
| Tomato paste | 1/2 cup |
| Red wine vinegar | 2 tablespoons |
| Olive oil | 2 tablespoons |
| Salt and pepper | To taste |
| Water | 2 cups |
Preparation
Before you start cooking, make sure you have all the ingredients prepared. Rinse the macaroni pasta under cold water and set it aside. Drain the white beans and rinse them as well. Dice the onions and garlic, and set them aside.
How to Cook Makarona me Pana dhe Ton
Now that you have everything prepared, let’s move on to the cooking process:
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Heat olive oil in a large pot over medium heat. Add the diced onions and cook until they are translucent, about 5 minutes.
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Add the minced garlic to the pot and cook for another minute.
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Stir in the ground beef and cook until it is browned, breaking it up with a spoon as it cooks.
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Once the beef is browned, add the tomato paste and cook for another 2 minutes, stirring constantly.
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Stir in the red wine vinegar and cook for another minute.
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Add the drained white beans to the pot and mix well.
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Season with salt and pepper to taste.
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Pour in 2 cups of water and bring the mixture to a boil.
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Reduce the heat to low and let the sauce simmer for about 20 minutes, stirring occasionally.
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While the sauce is simmering, cook the macaroni pasta according to the package instructions. Drain the pasta and set it aside.
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Once the sauce has simmered for 20 minutes, add the cooked macaroni pasta to the pot and mix well.
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Let the pasta and sauce simmer together for another 5 minutes, allowing the flavors to meld.
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Remove the pot from the heat and serve the Makarona me Pana dhe Ton hot, garnished with fresh parsley if desired.
