In the city of Dubrovnik, since the days of the Republic, on the Feast of St. Blaise, folks from the countryside traditionally came into the city to celebrate the life of their patron saint with Mass and processions. Families living in town were expected to provide a meal for their visiting relatives. As this could get quite expensive, families opted for a simpler dish, with less expensive ingredients that would be both tasty and filling. “Dirty Macaroni” was the result.
How did it get this name?
The sauce was prepared the day before the feast, with the macaroni left to cook fresh on the feast day itself (February 3). Those who arrived early to eat got a nice serving of both meat sauce and macaroni. Those arriving later got more macaroni and less sauce. Eventually, when the kettle of sauce was pretty much empty, the macaroni got a light coat of sauce and came to look like it was not quite clean anymore. Hence the name, Dirty Macaroni.
(serves about 5 people)
1 lb elbow macaroni
1 lb ground or chopped beef (or other meat)
1 small yellow onion, finely chopped
1 can (14.5 oz) diced tomatoes, including liquid
½ C red wine
2 cloves garlic (or less, to taste)
1 bay leaf
Salt and Pepper to taste
Saute onion in olive oil or lard until lightly yellowed, then add the meat. After the fluid has evaporated, add the tomatoes, including the tomato juice and let it cook a bit more. Add the red wine and a bit of water and simmer, stirring from time to time. Add parsley, garlic, cloves, bay leaf, cinnamon, salt and pepper and simmer for around 2 hours. Add warm water as needed. Cook until the meat is very soft.
When ready to serve the meal, cook the macaroni, drain, cover with the sauce and let sit for about 10 minutes to allow the sauce to soak into the macaroni.
Serve with a bit of grated cheese and enjoy!