Baked Beef in Tomato Sauce Covered with Country-Style Filo

On a cutting board, finely chop the onion, leek, carrot, and garlic, and cut the beef into very small pieces. Place a pot on high heat until hot, then add half of the olive oil. Sear the beef well on all sides until it develops a nice color. Remove the beef from the pot, add the remaining olive oil, and sauté the onion, leek, carrot, and garlic for 3-4 minutes.

Return the beef to the pot, pour in the red wine, and once it evaporates, add the tomato paste, sugar, grated tomatoes, diced tomatoes, a little water, allspice, salt, and freshly ground pepper.

Once it comes to boiling, reduce the heat, partially cover the pot, and let the beef simmer for about 1½ hours. When the beef is tender and the sauce has thickened, transfer it to an ovenproof dish.

Lay out the country-style filo on a clean surface, brush each sheet with olive oil, scrunch them into round folds, and place them over the beef in the ovenproof dish. Bake in a preheated oven at 180°C with fan for 20-25 minutes, until the filo turns golden and crispy.