Serves: Serves 4
  • 1 kg / 2 pound veal or one rooster cut in four or one chicken cut in four
  • 500 grams / 1 pound spaghettoni or any thick pasta (I used rigatone)
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 2 cups dry red wine
  • ½ cup red wine vinegar
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • ¼ teaspoon allspice
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground cumin
  • salt and pepper
  • 1 tablespoon paprika
  • 2 teaspoon sugar
  • ¼ cup olive oil
  1. Pour the olive oil into a deep pot and sauté the meat over medium heat.
  2. Remove the meat from the pot and add the onion and garlic and sauté until they become soft.
  3. Add all the spices, sugar, salt and pepper and return the meat to the pot.
  4. Increase heat to high.
  5. Pour in the wine and vinegar.
  6. Let the wine and vinegar boil for one minute, then turn heat to low and let it simmer for as long as it takes for the meat to become tender and cooked through. (If you are using chicken, it will take about an hour. If you are using rooster, it will probably need an hour and a half or two hours. For the veal it is going to need more than two hours, between two and a half to three.)
  7. Half an hour before the meat is done, boil the pasta according to your liking.
  8. Serve the pasta on plates and on top add the meat with the sauce.
Recipe by April J Harris at