{"id":3911,"date":"2026-07-27T11:50:42","date_gmt":"2026-07-27T11:50:42","guid":{"rendered":"https:\/\/travelshelper.com\/es\/mundo-de-la-gastronomia\/platos-nacionales-croatas\/sporki-makaruli-de-dubrovnik\/"},"modified":"2026-07-27T11:50:42","modified_gmt":"2026-07-27T11:50:42","slug":"sporki-makaruli-de-dubrovnik","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/es\/mundo-de-la-gastronomia\/platos-nacionales-croatas\/sporki-makaruli-de-dubrovnik\/","title":{"rendered":"\u0160porki makaruli de Dubrovnik"},"content":{"rendered":"\n<style>\n#recipe-es-hr-dubrovacki-sporki-makaruli-dubrovnik-dirty-macaroni-with-beef-ragu{\n  --bg:#faf8f4;--paper:#fff;--warm:#fffdf9;--ink:#171c1a;--copy:#4a5350;--muted:#69716e;\n  --line:#e4ddd2;--gold:#91600d;--gold2:#684206;--goldsoft:#f6ecd9;--night:#17211f;\n  --sage:#176744;--sagebg:#eef8f2;--blue:#245aa5;--bluebg:#eef4fc;--rose:#963d2e;--rosebg:#fbefeb;\n  --shadow:0 12px 34px rgba(42,35,25,.055);\n  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#recipe-es-hr-dubrovacki-sporki-makaruli-dubrovnik-dirty-macaroni-with-beef-ragu .tsh-prose{column-count:2}\n}\n<\/style>\n<section id=\"recipe-es-hr-dubrovacki-sporki-makaruli-dubrovnik-dirty-macaroni-with-beef-ragu\" lang=\"es\" dir=\"ltr\" aria-labelledby=\"recipe-title-es-hr-dubrovacki-sporki-makaruli-dubrovnik-dirty-macaroni-with-beef-ragu\">\n  <header class=\"tsh-masthead\">\n    <div class=\"tsh-title-wrap\">\n      <p class=\"gj-eyebrow tsh-main-kicker\">Receta<\/p>\n      <h2 class=\"gj-title tsh-title\" id=\"recipe-title-es-hr-dubrovacki-sporki-makaruli-dubrovnik-dirty-macaroni-with-beef-ragu\">\n        <span class=\"gj-title-main\"><b>\u0160porki makaruli de Dubrovnik<\/b> con ternera<\/span>\n        <span class=\"gj-title-accent gj-serif\">y rag\u00fa especiado de vino tinto<\/span>\n      <\/h2>\n      <p class=\"gj-sub tsh-lead\">Los \u0161porki makaruli son macarrones de Dubrovnik mezclados con un rag\u00fa oscuro de ternera cocido lentamente con cebolla, vino tinto, tomate, ciruelas secas y una dosis medida de canela, clavo y nuez moscada. La carne se mantiene en trozos grandes durante el braseado y parte se deshilacha al final para ligar la salsa. La pasta tubular se cuece al dente y se mezcla con suficiente rag\u00fa para quedar manchada \u2014\u0161porki, \u00absucia\u00bb\u2014 sin desaparecer bajo una cantidad excesiva de salsa. El queso curado se a\u00f1ade en la mesa. El resultado combina carne tierna, pasta firme y un fondo especiado que debe percibirse c\u00e1lido, nunca dulce ni dominante.<\/p>\n      <ul class=\"gj-meta tsh-meta\" aria-label=\"Clasificaci\u00f3n de la receta\">\n        <li><span>Tipo<\/span><strong>Plato de pasta<\/strong><\/li>\n        <li><span>Cocina<\/span><strong>Cocina croata<\/strong><\/li>\n        <li><span>M\u00e9todo<\/span><strong>Braseado y cocci\u00f3n<\/strong><\/li>\n        <li><span>Dificultad<\/span><strong>Dificultad media<\/strong><\/li>\n      <\/ul>\n    <\/div>\n    <figure class=\"tsh-hero\">\n      <img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Dubrovacki-sporki-makaruli-\u2014-Dubrovnik-Dirty-Macaroni-with-Beef-Ragu-3.webp\" alt=\"Plato ancho de \u0161porki makaruli con rag\u00fa de ternera, queso rallado y un tenedor en una mesa r\u00fastica\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\">\n      <figcaption>El encuadre panor\u00e1mico permite ver la pasta manchada por la salsa, las fibras del rag\u00fa y los cubos de ternera intactos.<\/figcaption>\n    <\/figure>\n    <dl class=\"gj-facts tsh-facts\" aria-label=\"Cantidad, tiempos y valor energ\u00e9tico aproximado\"><div class=\"tsh-fact\"><dt>Cantidad<\/dt><dd>6 raciones<\/dd><\/div><div class=\"tsh-fact\"><dt>Preparaci\u00f3n<\/dt><dd>30 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Cocci\u00f3n<\/dt><dd>3 h<\/dd><\/div><div class=\"tsh-fact\"><dt>Tiempo total<\/dt><dd>3 h 30 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Por porci\u00f3n<\/dt><dd>\u2248 890 kcal<\/dd><\/div><\/dl>\n  <\/header>\n\n  <nav class=\"tsh-quick-nav\" aria-label=\"Navegaci\u00f3n por la receta\">\n    <a href=\"#overview-es-hr-dubrovacki-sporki-makaruli-dubrovnik-dirty-macaroni-with-beef-ragu\">Contexto<\/a>\n    <a href=\"#ingredients-es-hr-dubrovacki-sporki-makaruli-dubrovnik-dirty-macaroni-with-beef-ragu\">Ingredientes<\/a>\n    <a href=\"#method-es-hr-dubrovacki-sporki-makaruli-dubrovnik-dirty-macaroni-with-beef-ragu\">Preparaci\u00f3n<\/a>\n    <a href=\"#practical-es-hr-dubrovacki-sporki-makaruli-dubrovnik-dirty-macaroni-with-beef-ragu\">Servicio y conservaci\u00f3n<\/a>\n    <a href=\"#nutrition-es-hr-dubrovacki-sporki-makaruli-dubrovnik-dirty-macaroni-with-beef-ragu\">Nutrici\u00f3n<\/a>\n  <\/nav>\n\n  <section class=\"tsh-card tsh-anchor\" id=\"overview-es-hr-dubrovacki-sporki-makaruli-dubrovnik-dirty-macaroni-with-beef-ragu\" aria-labelledby=\"overview-title-es-hr-dubrovacki-sporki-makaruli-dubrovnik-dirty-macaroni-with-beef-ragu\">\n    <div class=\"tsh-card-head tsh-tone-gold\">\n      <p class=\"tsh-kicker\">01 \u00b7 Rag\u00fa de Dubrovnik y pasta manchada<\/p>\n      <h3 id=\"overview-title-es-hr-dubrovacki-sporki-makaruli-dubrovnik-dirty-macaroni-with-beef-ragu\">\u0160porki makaruli con rag\u00fa especiado y ternera que se deshace<\/h3>\n      <p class=\"tsh-head-copy\">La reducci\u00f3n lenta integra vino, ciruelas y especias; la pasta termina en la salsa para quedar cubierta sin perder firmeza.<\/p>\n    <\/div>\n    <div class=\"tsh-card-body\">\n      <div class=\"tsh-prose\"><p>Los \u0161porki makaruli son un plato de pasta de Dubrovnik cuyo nombre puede traducirse de forma aproximada como \u00abmacarrones sucios\u00bb. La explicaci\u00f3n m\u00e1s repetida est\u00e1 ligada a grandes comidas festivas: la carne del guiso se repart\u00eda primero y a los \u00faltimos platos llegaba m\u00e1s pasta que carne, apenas manchada por el to\u0107, la salsa oscura. Sea cual sea la proporci\u00f3n hist\u00f3rica exacta, la idea culinaria sigue siendo clara. La pasta no nada en una salsa uniforme como un rag\u00fa picado moderno; se mezcla con un fondo concentrado, fibras de carne y algunos trozos grandes que conservan la identidad del braseado.<\/p><p>La aguja o el jarrete de ternera funcionan bien porque desarrollan gelatina y soportan una cocci\u00f3n larga. Los cubos se doran en tandas, se reservan y vuelven a la cazuela despu\u00e9s de cocinar la cebolla. El vino tinto recoge el fondo adherido y aporta acidez. El tomate aparece como concentrado, en cantidad moderada, para no convertir el plato en una salsa de tomate. Las ciruelas secas y una cucharadita de miel redondean el amargor del vino, pero no deben volver dulce el rag\u00fa. El equilibrio se comprueba al final, cuando la reducci\u00f3n ya est\u00e1 completa.<\/p><p>Las especias requieren una mano contenida. La canela, el clavo y la nuez moscada forman parte del perfil reconocido del plato, pero sus cantidades son peque\u00f1as en relaci\u00f3n con m\u00e1s de un kilo de carne. Se a\u00f1aden al l\u00edquido, no directamente a una grasa muy caliente. Despu\u00e9s de dos horas y media de cocci\u00f3n, deben integrarse en el fondo y resultar dif\u00edciles de identificar por separado. Si la canela domina el aroma de la cazuela, ya es excesiva. La pimienta negra y el laurel proporcionan una base m\u00e1s familiar y ayudan a que el conjunto permanezca salado.<\/p><p>La pasta ideal es tubular y de pared firme. Los makaruli tradicionales pueden variar de forma; en una cocina fuera de Dubrovnik, rigatoni cortos o ziti partidos ofrecen un comportamiento parecido. Se cuecen dos minutos menos de lo indicado y terminan en la salsa con un poco de agua de cocci\u00f3n. El almid\u00f3n ayuda a que el to\u0107 se adhiera. Mezclar demasiado rompe la carne y convierte el plato en una masa homog\u00e9nea; conviene mover con una cuchara ancha, levantando desde el fondo.<\/p><p>Esta receta produce seis raciones abundantes. El rag\u00fa puede hacerse el d\u00eda anterior: el reposo mejora la integraci\u00f3n de las especias y permite retirar la grasa solidificada. La pasta, en cambio, debe cocerse justo antes de servir. El queso curado de oveja se ralla finamente y se ofrece aparte para no aumentar el sodio de toda la cazuela. El plato se sirve en cuencos o platos hondos calientes, sin guarniciones decorativas. Una ensalada amarga y un vino tinto con acidez suficiente ofrecen el contraste necesario a una salsa larga, oscura y gelatinosa. El color final debe ser caoba, no negro; si el fondo empieza a pegarse, se corrige con peque\u00f1as cantidades de agua caliente, no con m\u00e1s vino.<\/p><\/div>\n      <section class=\"tsh-timeline\" aria-labelledby=\"timeline-title-es-hr-dubrovacki-sporki-makaruli-dubrovnik-dirty-macaroni-with-beef-ragu\">\n        <h3 id=\"timeline-title-es-hr-dubrovacki-sporki-makaruli-dubrovnik-dirty-macaroni-with-beef-ragu\">Plan de trabajo<\/h3>\n        <ol><li><strong>Dorar y sofre\u00edr<\/strong><span>35 min<\/span><p>Formar fondo con la ternera y cocinar la cebolla hasta que quede muy blanda.<\/p><\/li><li><strong>Brasear el rag\u00fa<\/strong><span>2 h 30 min<\/span><p>Cocer con vino, caldo, tomate, ciruelas y especias hasta que la carne ceda.<\/p><\/li><li><strong>Reducir y deshilachar<\/strong><span>15 min<\/span><p>Concentrar la salsa y separar parte de la carne en fibras gruesas.<\/p><\/li><li><strong>Cocer y mezclar la pasta<\/strong><span>10 min<\/span><p>Terminar los makaruli en el rag\u00fa con agua de cocci\u00f3n y servir con queso.<\/p><\/li><\/ol>\n      <\/section>\n    <\/div>\n  <\/section>\n\n  <section class=\"tsh-card tsh-anchor\" id=\"ingredients-es-hr-dubrovacki-sporki-makaruli-dubrovnik-dirty-macaroni-with-beef-ragu\" aria-labelledby=\"ingredients-title-es-hr-dubrovacki-sporki-makaruli-dubrovnik-dirty-macaroni-with-beef-ragu\">\n    <div class=\"tsh-card-head tsh-tone-sage\">\n      <p class=\"tsh-kicker\">02 \u00b7 Cantidades y funci\u00f3n de cada componente<\/p>\n      <h3 id=\"ingredients-title-es-hr-dubrovacki-sporki-makaruli-dubrovnik-dirty-macaroni-with-beef-ragu\">Ingredientes para 6 raciones<\/h3>\n      <p class=\"tsh-head-copy\">Las cantidades est\u00e1n ajustadas al rendimiento indicado; cada ingrediente aparece despu\u00e9s en el m\u00e9todo.<\/p>\n    <\/div>\n    <div class=\"tsh-card-body\"><div class=\"tsh-ingredient-grid\"><section class=\"tsh-ingredient-card\" aria-labelledby=\"ingredients-1-es-hr-dubrovacki-sporki-makaruli-dubrovnik-dirty-macaroni-with-beef-ragu\"><h4 id=\"ingredients-1-es-hr-dubrovacki-sporki-makaruli-dubrovnik-dirty-macaroni-with-beef-ragu\">Para el rag\u00fa de ternera<\/h4><ul><li><strong>1,1 kg de aguja o jarrete de ternera<\/strong><em>Cortado en cubos de 4 cm.<\/em><\/li><li><strong>14 g de sal fina<\/strong><em>Dividida entre carne, salsa y pasta.<\/em><\/li><li><strong>4 g de pimienta negra molida<\/strong><em>Reci\u00e9n molida.<\/em><\/li><li><strong>45 ml de aceite de oliva<\/strong><em>Para dorar y sofre\u00edr.<\/em><\/li><li><strong>500 g de cebolla<\/strong><em>Picada fina.<\/em><\/li><li><strong>4 dientes de ajo, 16 g<\/strong><em>Picados.<\/em><\/li><li><strong>30 g de concentrado de tomate<\/strong><em>Frito brevemente.<\/em><\/li><li><strong>250 ml de vino tinto seco<\/strong><em>Reducido antes del caldo.<\/em><\/li><li><strong>600 ml de caldo de ternera bajo en sal<\/strong><em>A\u00f1adido caliente.<\/em><\/li><li><strong>50 g de ciruelas secas sin hueso<\/strong><em>Picadas en cuartos.<\/em><\/li><li><strong>10 g de miel<\/strong><em>Solo para redondear la acidez.<\/em><\/li><li><strong>2 hojas de laurel<\/strong><em>Retiradas al final.<\/em><\/li><li><strong>2 g de canela molida<\/strong><em>Cantidad medida.<\/em><\/li><li><strong>0,5 g de clavo molido<\/strong><em>Aproximadamente una pizca generosa.<\/em><\/li><li><strong>1 g de nuez moscada molida<\/strong><em>A\u00f1adida con el l\u00edquido.<\/em><\/li><\/ul><\/section><section class=\"tsh-ingredient-card\" aria-labelledby=\"ingredients-2-es-hr-dubrovacki-sporki-makaruli-dubrovnik-dirty-macaroni-with-beef-ragu\"><h4 id=\"ingredients-2-es-hr-dubrovacki-sporki-makaruli-dubrovnik-dirty-macaroni-with-beef-ragu\">Para la pasta y el acabado<\/h4><ul><li><strong>500 g de pasta tubular seca<\/strong><em>Rigatoni cortos, ziti partidos o makaruli.<\/em><\/li><li><strong>80 g de queso curado de oveja<\/strong><em>Rallado fino y servido aparte.<\/em><\/li><li><strong>15 g de perejil fresco<\/strong><em>Picado al final.<\/em><\/li><\/ul><\/section><\/div><\/div>\n  <\/section>\n\n  <section class=\"tsh-card tsh-anchor\" id=\"method-es-hr-dubrovacki-sporki-makaruli-dubrovnik-dirty-macaroni-with-beef-ragu\" aria-labelledby=\"method-title-es-hr-dubrovacki-sporki-makaruli-dubrovnik-dirty-macaroni-with-beef-ragu\">\n    <div class=\"tsh-card-head tsh-tone-blue\">\n      <p class=\"tsh-kicker\">03 \u00b7 Orden de trabajo y se\u00f1ales de punto<\/p>\n      <h3 id=\"method-title-es-hr-dubrovacki-sporki-makaruli-dubrovnik-dirty-macaroni-with-beef-ragu\">Preparaci\u00f3n paso a paso<\/h3>\n      <p class=\"tsh-head-copy\">Los tiempos son orientativos; la textura, el color y la temperatura interna confirman el punto real.<\/p>\n    <\/div>\n    <div class=\"tsh-card-body\"><div class=\"tsh-stages\"><section class=\"tsh-stage\" aria-labelledby=\"stage-1-es-hr-dubrovacki-sporki-makaruli-dubrovnik-dirty-macaroni-with-beef-ragu\"><div class=\"tsh-stage-head\"><h4 id=\"stage-1-es-hr-dubrovacki-sporki-makaruli-dubrovnik-dirty-macaroni-with-beef-ragu\">Rag\u00fa especiado<\/h4><span class=\"tsh-stage-time\">3 h<\/span><\/div><ol class=\"tsh-steps\"><li class=\"tsh-step\"><div><strong class=\"tsh-step-title\">Dorar la carne por tandas<\/strong><p>Secar la ternera, sazonarla con 8 g de sal y la pimienta, y dorarla en tres tandas con el aceite durante 3\u20134 minutos por cada cara amplia; reservar.<\/p><\/div><\/li><li class=\"tsh-step\"><div><strong class=\"tsh-step-title\">Cocinar la cebolla<\/strong><p>A\u00f1adir la cebolla a la cazuela y cocinarla a fuego medio-bajo durante 20\u201325 minutos, removiendo, hasta que est\u00e9 muy blanda y dorada.<\/p><\/div><\/li><li class=\"tsh-step\"><div><strong class=\"tsh-step-title\">A\u00f1adir ajo, tomate y vino<\/strong><p>Incorporar el ajo y el concentrado de tomate durante 2 minutos, verter el vino, raspar el fondo y reducir 6\u20138 minutos.<\/p><\/div><\/li><li class=\"tsh-step\"><div><strong class=\"tsh-step-title\">Incorporar especias y l\u00edquidos<\/strong><p>Devolver la carne y a\u00f1adir el caldo, las ciruelas, la miel, el laurel, la canela, el clavo y la nuez moscada; llevar a hervor suave.<\/p><\/div><\/li><li class=\"tsh-step\"><div><strong class=\"tsh-step-title\">Brasear hasta que la carne est\u00e9 tierna<\/strong><p>Cocinar con la tapa entreabierta durante 2 horas y 15 minutos, removiendo cada 30 minutos, hasta que la carne se corte con una cuchara.<\/p><\/div><\/li><li class=\"tsh-step\"><div><strong class=\"tsh-step-title\">Reducir y ajustar<\/strong><p>Retirar el laurel, deshilachar aproximadamente un tercio de la carne y reducir destapado 15\u201325 minutos, hasta que la salsa cubra la cuchara; ajustar la sal.<\/p><\/div><\/li><\/ol><\/section><section class=\"tsh-stage\" aria-labelledby=\"stage-2-es-hr-dubrovacki-sporki-makaruli-dubrovnik-dirty-macaroni-with-beef-ragu\"><div class=\"tsh-stage-head\"><h4 id=\"stage-2-es-hr-dubrovacki-sporki-makaruli-dubrovnik-dirty-macaroni-with-beef-ragu\">Pasta y servicio<\/h4><span class=\"tsh-stage-time\">15 min<\/span><\/div><ol class=\"tsh-steps\"><li class=\"tsh-step\"><div><strong class=\"tsh-step-title\">Cocer la pasta al dente<\/strong><p>Hervir la pasta en agua abundante con la sal restante y retirarla 2 minutos antes del tiempo indicado, reservando 250 ml del agua de cocci\u00f3n.<\/p><\/div><\/li><li class=\"tsh-step\"><div><strong class=\"tsh-step-title\">Manchar los makaruli con el rag\u00fa<\/strong><p>A\u00f1adir la pasta a la cazuela con 150 ml de agua de cocci\u00f3n y mezclar durante 2 minutos, hasta que la salsa se adhiera a los tubos.<\/p><\/div><\/li><li class=\"tsh-step\"><div><strong class=\"tsh-step-title\">Terminar y servir<\/strong><p>Incorporar el perejil, repartir en platos calientes y ofrecer el queso de oveja rallado aparte.<\/p><\/div><\/li><\/ol><\/section><\/div><\/div>\n  <\/section>\n\n  <section class=\"tsh-card tsh-anchor\" id=\"practical-es-hr-dubrovacki-sporki-makaruli-dubrovnik-dirty-macaroni-with-beef-ragu\" aria-labelledby=\"practical-title-es-hr-dubrovacki-sporki-makaruli-dubrovnik-dirty-macaroni-with-beef-ragu\">\n    <div class=\"tsh-card-head tsh-tone-rose\">\n      <p class=\"tsh-kicker\">04 \u00b7 Servicio, conservaci\u00f3n y ajustes \u00fatiles<\/p>\n      <h3 id=\"practical-title-es-hr-dubrovacki-sporki-makaruli-dubrovnik-dirty-macaroni-with-beef-ragu\">Informaci\u00f3n pr\u00e1ctica<\/h3>\n      <p class=\"tsh-head-copy\">Las indicaciones siguientes est\u00e1n adaptadas a la textura y al m\u00e9todo de esta receta, no a una pauta gen\u00e9rica.<\/p>\n    <\/div>\n    <div class=\"tsh-card-body\">\n      <div class=\"tsh-practical-grid\">\n        <section class=\"tsh-practical\"><h4>C\u00f3mo servir<\/h4><p>Servir en platos hondos, procurando que cada raci\u00f3n incluya pasta, fibras de carne y uno o dos trozos grandes. Una ensalada de achicoria o r\u00facula aporta amargor y frescor.<\/p><\/section>\n        <section class=\"tsh-practical\"><h4>Conservaci\u00f3n y recalentado<\/h4><p>El rag\u00fa se conserva 3 d\u00edas refrigerado o 3 meses congelado. La pasta mezclada pierde firmeza; conviene guardarla aparte. Recalentar el rag\u00fa hasta 74 \u00b0C y terminar pasta reci\u00e9n cocida en la salsa.<\/p><\/section>\n        <section class=\"tsh-practical\"><h4>Cuatro variaciones viables<\/h4><ol><li>Sustituir 300 g de ternera por carrillera, aumentando la fase de braseado unos 30 minutos si hace falta.<\/li><li>Usar vino blanco seco para un fondo m\u00e1s claro y reducir la miel a 5 g.<\/li><li>Omitir las ciruelas y a\u00f1adir 80 g de pera firme rallada al sofrito para un dulzor m\u00e1s discreto.<\/li><li>Servir con pasta fresca tubular cuando est\u00e9 disponible, reduciendo la cocci\u00f3n a 3\u20134 minutos.<\/li><\/ol><\/section>\n        <section class=\"tsh-practical\"><h4>Equipo necesario<\/h4><p>Cazuela pesada de 5\u20136 l, pinzas, cuchara de madera, olla grande para pasta, colador, rallador fino y recipientes para enfriar el rag\u00fa.<\/p><\/section>\n      <\/div>\n      <section class=\"tsh-tips\"><h4>Tres observaciones de cocina<\/h4><ol><li>Las especias deben pesar\u00adse; medirlas a ojo puede convertir el rag\u00fa en una salsa dulce y perfumada.<\/li><li>El rag\u00fa mejora tras una noche de refrigeraci\u00f3n y permite retirar la grasa solidificada.<\/li><li>La pasta termina en la salsa solo dos minutos; una cocci\u00f3n larga borra su mordida y absorbe demasiado l\u00edquido.<\/li><\/ol><\/section>\n    <\/div>\n  <\/section>\n\n  <section class=\"tsh-card tsh-anchor\" id=\"nutrition-es-hr-dubrovacki-sporki-makaruli-dubrovnik-dirty-macaroni-with-beef-ragu\" aria-labelledby=\"nutrition-title-es-hr-dubrovacki-sporki-makaruli-dubrovnik-dirty-macaroni-with-beef-ragu\">\n    <div class=\"tsh-card-head tsh-tone-sage\">\n      <p class=\"tsh-kicker\">05 \u00b7 Estimaci\u00f3n por raci\u00f3n<\/p>\n      <h3 id=\"nutrition-title-es-hr-dubrovacki-sporki-makaruli-dubrovnik-dirty-macaroni-with-beef-ragu\">Nutrici\u00f3n y al\u00e9rgenos<\/h3>\n      <p class=\"tsh-head-copy\">Estimaci\u00f3n aproximada calculada a partir de las cantidades completas y dividida por el rendimiento de la receta.<\/p>\n    <\/div>\n    <div class=\"tsh-card-body\">\n      <p class=\"tsh-allergen\"><strong>Al\u00e9rgenos y sustituciones:<\/strong> Contiene gluten por la pasta y leche por el queso. El vino puede contener sulfitos. El queso puede omitirse; para una versi\u00f3n sin gluten se necesita una pasta tubular certificada que resista el acabado en salsa.<\/p>\n      <dl class=\"tsh-nutrition\">\n        <div><dt>Calor\u00edas<\/dt><dd>\u2248 890 kcal<\/dd><\/div>\n        <div><dt>Carbohidratos<\/dt><dd>\u2248 82 g<\/dd><\/div>\n        <div><dt>Prote\u00ednas<\/dt><dd>\u2248 54 g<\/dd><\/div>\n        <div><dt>Grasas<\/dt><dd>\u2248 32 g<\/dd><\/div>\n        <div><dt>Fibra<\/dt><dd>\u2248 6 g<\/dd><\/div>\n        <div><dt>Sodio<\/dt><dd>\u2248 790 mg<\/dd><\/div>\n      <\/dl>\n      <p class=\"tsh-nutrition-note\"><strong>Tama\u00f1o de la raci\u00f3n:<\/strong> 1 raci\u00f3n, aproximadamente 550 g. Valores aproximados basados en referencias est\u00e1ndar; pueden variar por marcas, recorte, absorci\u00f3n y tama\u00f1o real de las porciones.<\/p>\n    <\/div>\n  <\/section>\n\n  <footer class=\"tsh-close\">\n    <strong>Los makaruli deben quedar manchados por un to\u0107 oscuro, no sepultados bajo una salsa uniforme.<\/strong>\n    <p>La identidad del plato se mantiene cuando el rag\u00fa conserva trozos de ternera y las especias permanecen integradas. Preparar la salsa con antelaci\u00f3n y cocer la pasta al final simplifica el servicio.<\/p>\n  <\/footer>\n<\/section>\n\n<script type=\"application\/ld+json\" id=\"recipe-schema-es-hr-dubrovacki-sporki-makaruli-dubrovnik-dirty-macaroni-with-beef-ragu\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"\u0160porki makaruli de Dubrovnik con ternera y rag\u00fa especiado de vino tinto\",\n  \"description\": \"Los \u0161porki makaruli son macarrones de Dubrovnik mezclados con un rag\u00fa oscuro de ternera cocido lentamente con cebolla, vino tinto, tomate, ciruelas secas y una dosis medida de canela, clavo y nuez moscada. La carne se mantiene en trozos grandes durante el braseado y parte se deshilacha al final para ligar la salsa. La pasta tubular se cuece al dente y se mezcla con suficiente rag\u00fa para quedar manchada \u2014\u0161porki, \u00absucia\u00bb\u2014 sin desaparecer bajo una cantidad excesiva de salsa. El queso curado se a\u00f1ade en la mesa. 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