Šporki makaruli
(Makaruni na krvavo, Makaruli na krvavo, Šporki makaruni, Makaruni Sv. Vlaha, Makaruli Sv. Vlaha)
Šporki makaruli or makaruli na krvavo is a traditional dish originating from the Dubrovnik area. The dish is made with a combination of makaruli pasta, beef, pork fat, onions, tomatoes, red wine, parsley, garlic, cloves, bay leaves, salt, and pepper.
The meat is cut into chunks, then sautéed with onions in pork fat. Tomatoes are added to the pot, followed by red wine and lukewarm water, parsley, garlic, cloves, bay leaves, and seasonings. The dish is slowly cooked for about two hours. The leftover fat is poured over the cooked pasta, followed by the meat and the accompanying sauce.
As a finishing touch, the dish is traditionally topped with grated sheep or goat cheese. The name šporki makaruli means dirty macaroni, referring to the practice of serving the dish – when the meat was eaten, the last guests were served a plate of pasta drizzled over with the leftover meat sauce.
Locals traditionally prepare the dish for the feast of Sveti Vlaho (Saint Blaise, the patron of Dubrovnik).
