​GREEK MAKARONIA

​Ingredients:

1 x can diced tomatoes
2 x heaped tablespoons tomato paste
¾ cup water
1 x large diced brown onion
3 x black cloves
½ teaspoon cinnamon
1 x tablespoon olive oil
Small amount of salt to taste
1kg of your preference of meat.

Rump and chuck steak are the best choices for this recipe but it is also delicious using chicken fillet.

Instructions:

(1) Turn your slow cooker to low and mix together the canned tomatoes, tomato paste, water, olive oil, salt, cinnamon and cloves.

(2) Dice the brown onion and stir through.

(3) Cut your meat into large chunks. You can keep them whole if you prefer but they may require a longer cooking time. Browning the meat first is not required but go right ahead if this is your preference.

Cooking Times:

If you’re using steak, you will need to cook for around 5 hours. If you’re using chicken, it will take 3 hours.

Tips:

You can use any type of tinned tomatoes that you like. I normally use canned cherry tomatoes but anything will work equally as well.

Try to use plain canned tomatoes without any added herbs or garlic as these will change the whole flavour of the dish.