This easy Macarona (Makrona)recipe has a flavor that's wonderfully different than what you might be used to. Tender macaroni is cooked in a spicy, rich tomato-based sauce with minced onion, hints of garlic, and diced beef. This Easy Macarona recipe is ALWAYS served with Zalata (Assyrian salad).
Assyrians don't consume a whole lot of pasta. In fact, I can only think of two pasta recipes that my mother prepared. One was a stuffed shells recipe, which was not a traditional recipe, but something she concocted. The other is this easy Macarona recipe.
To make this pasta dish, Mom used thick macaroni, the kind used in this Bucatini Cacio e Pepe recipe. According to Pastafits.org:
The name bucatini comes from Italian: buco, meaning "hole," while bucato means "pierced."
Bucatini looks like long straws and is about the same size too. Mom used to break the pasta into thirds or fourths before cooking it. However, since Bucatini isn't as easy to find as other kinds of pasta, you can easily substitute Elbow Macaroni, Penne, or Ziti.
Ingredients & Substitutions
- Beef: Sirloin, stew meat, skirt steak, or flank steak can be used.
- Noodles: Traditionally, macaroni is used, however, you can substitute elbow macaroni.
- Tomato Paste: Used to make the sauce.
- Onion & Garlic: Yellow or white onion, and fresh garlic.
- Seaoning: Salt, black pepper, paprika, and cayenne pepper (optional)
*See recipe card for complete list of ingredients!
How to Make Macarona
Step 1: Add diced meat to a small saucepan and cover with 2 cups water. Cook for 10 minutes until water is foamy, then drain and rinse the meat.
Step 2: Add meat, 1 teaspoon salt, and 2 cups fresh water back to the saucepan. Bring to a boil then reduce heat. Cover and simmer for 20 minutes. Drain meat and reserve broth.
Step 3: Return the meat to the saucepan, along with 2 tablespoons of olive oil and diced onion. Saute for 5 minutes, add the garlic and paprika during the last minute.
Step 4: Stir tomato paste into the reserved hot broth and whisk until smooth. Pour into the saucepan along with black pepper and cayenne, mix to combine. Reduce heat to lowest setting and simmer while you cook the pasta. If the sauce gets too thick, add an additional cup of water.
Step 5: Meanwhile, add 3 quarts of water and 1 teaspoon sea salt to a Dutch oven. Bring to a boil then add pasta. Cook for 10 minutes, then drain, saving a few cups of pasta water.
Step 6: Add pasta back to the Dutch oven and pour sauce over it. Simmer over very low heat for 5 minutes. If needed, add some pasta water to dilute the sauce.
Top with a Middle Eastern salad and serve!
Pro Tips
- Assyrians don't add cheese to their macarona. Instead, we like to serve this pasta dish with a salad. Specifically, Middle Eastern Salad, which we call "zalata." Inevitably, the salad ends up mixed into the pasta, since it's poured over the pasta, instead of in a separate bowl. The tangy lemon and olive oil salad dressing adds even more flavor to the already delicious macaroni.
- Another difference between Italian baked pasta and Mom's recipe is that Mom was adamant about using diced beef instead of ground beef. I think it makes a difference, so don't cut corners here!
- Some people swear by adding a pinch of curry with the other spices. Be sure to give it a try and see if you prefer it with or without.
- Store leftovers in the fridge for up to 4 days.
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Ingredients
Method
- Add diced meat to a small saucepan and cover with 2 cups water. Cook for 10 minutes until water is foamy, then drain and rinse the meat.
- Add meat, 1 teaspoon salt, and 2 cups fresh water back to the saucepan. Bring to a boil then reduce heat. Cover and simmer for 20 minutes. Drain meat and reserve broth.
- Return the meat to the saucepan, along with 3 tablespoons of olive oil and diced onion. Saute for 5 minutes, add the garlic and paprika during the last minute.
- Stir tomato paste into the reserved hot broth and whisk until smooth. Pour into the saucepan along with black pepper and cayenne, mix to combine. Reduce heat to lowest setting and simmer while you cook the pasta. If the sauce gets too thick, add an additional cup of water.
- Meanwhile, add 3 quarts of water and 1 teaspoon sea salt to a Dutch oven. Bring to a boil then add pasta. Cook for 10 minutes, then drain, saving a few cups of pasta water.
- Add pasta back to the Dutch oven and pour sauce over it. Simmer over very low heat for 5 minutes. If needed, add some pasta water to dilute the sauce. Taste macarona and if needed add ½ teaspoon salt.
- Top each serving with a generous helping of Assyrian salad and serve!
Nutrition
Notes
- Assyrians don't add cheese to their macarona. Instead, we like to serve this pasta dish with a salad. Inevitably, the salad ends up mixed into the pasta, since it's poured over the pasta, instead of in a separate bowl. The tangy lemon and olive oil salad dressing adds even more flavor to the already delicious macaroni.
- Another difference between Italian baked pasta and mom's recipe is that mom was adamant about using diced beef instead of ground beef. I think it makes a difference, so don't cut corners here!
- Some people swear by adding a pinch of curry with the other spices. Be sure to give it a try and see if you prefer it with or without.
- Store leftovers in the fridge for up to 4 days.
2pots2cook says
Already love it Hilda dear ! Pinned and shared 🙂 🙂
Kelly Methey says
This sounds pretty easy and tasty. We will be trying this soon.
Kathy Fisher says
That sounds and looks really good.
HildaSterner says
Thanks, Kathy, it is good. Maybe one day soon we'll share a bowl?