Šporki makaruli Croatian beef ragù pasta with tube pasta and rich sauce.

This Croatian beef ragu pasta, known locally as Šporki makaruli or “dirty macaroni,” is a traditional dish from the Dubrovnik region. Made with slow-cooked beef, aromatic spices, and a rich, savoury sauce, it reflects centuries of local culinary tradition influenced by Mediterranean and Italian cuisines, while remaining unmistakably Croatian.

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Croatian beef ragu pasta Šporki makaruli in a rustic bowl with rigatoni and shredded beef, with a fluffy cat in the background.

Hey folks, how are you doing? I hope this week has been treating you well so far!

I can hardly believe that in just one week, Andrew and I will be heading off on vacation – although I must admit, it still feels a little far-fetched. I’m genuinely excited about the opportunity to visit three beautiful European countries – the Netherlands, Belgium, and Luxembourg – and, of course, to learn more about their cuisines along the way. Hopefully, I’ll eventually be recreating and sharing some of those authentic flavours here on the blog.

Croatian Recipes

In the meantime, I have another recipe to share from our trip to Croatia last year. Over time, I’ve shared several Croatian-inspired dishes here on the blog, and if you enjoy regional cooking, be sure to check them out:

And now, let’s dive into this Croatian Beef Ragu Pasta.

Why You’ll Love This Croatian Beef Ragu Pasta

Deeply comforting. A slow-cooked beef ragù creates a rich, warming dish.
Traditionally inspired. Closely tied to Dubrovnik’s culinary heritage.
Aromatic and balanced. Warm spices enhance the sauce without overpowering it.
Perfect for leisurely cooking. Ideal for weekends or special meals.

What Are Šporki Makaruli?

Šporki makaruli, often translated as “dirty macaroni,” is a traditional beef ragu pasta from Dubrovnik and the Dalmatian coast of Croatia. Despite the unusual name, it’s a deeply comforting and flavourful pasta dish where the pasta is fully coated in a rich, savoury meat sauce.

Unlike more structured pasta dishes, this recipe has a rustic and unfussy character. The sauce is not meant to sit separately but rather to cling to every piece of pasta, creating a cohesive and hearty dish.

In fact, during our last night in Dubrovnik – just before heading back to Canada – I ordered this dish while dining at a heritage restaurant in the old town. It felt like the perfect way to end the trip, enjoying a pasta so deeply rooted in local tradition.

What Makes It “Dirty” Macaroni?

The term “dirty” might sound unusual at first, but it simply refers to the appearance and texture of the dish.

The pasta is thoroughly coated in sauce rather than lightly dressed.
The colour becomes slightly darker and more uniform.
The sauce clings to every piece, creating a rich, cohesive texture.

As a result, this is not a delicate or minimal pasta – instead, it’s meant to be hearty, rustic, and full of flavour. The “dirty” look is exactly what makes it so appealing and comforting.

How This Croatian Beef Ragu Pasta Differs from Italian Ragù-Based Pasta?

At first glance, this Croatian beef ragu pasta may remind you of Italian pasta with ragù, such as Bolognese. However, there are a few important differences.

Italian ragù-based dishes, like ragù alla Bolognese, often focus on a carefully balanced sauce that is layered and slowly developed. The pasta is typically coated, but the sauce still retains its own identity.

With šporki makaruli, the approach is slightly different. The sauce and pasta are more fully integrated, creating a more unified and rustic result. The texture tends to be less structured and more relaxed, with the emphasis on coating and richness rather than refinement.

In other words, while both styles are comforting and flavourful, this Dubrovnik dish leans more toward a hearty, home-style preparation rather than a precisely defined sauce.

Croatian Beef Ragu Pasta: Flavour and Texture Profile

This Croatian beef ragu pasta is rich, savoury, and gently aromatic. The sauce is thick and deeply flavoured, with tender beef, subtle sweetness from slow-cooked onions and wine, and warm spice notes – particularly cinnamon – that add depth without dominating. The ragù clings beautifully to the pasta, creating a hearty and satisfying bite.

Ingredients You’ll Need for Šporki Makaruli

It’s easy to make this traditional Dubrovnik pasta with a handful of simple, flavourful ingredients, each playing an important role.

Braising beef (chuck, shank, or stewing beef): The base of the dish, becoming tender and rich after slow cooking.
Onions: Provide sweetness and depth, forming the backbone of the sauce.
Garlic: Adds aromatic sharpness and balance.
Olive oil: Used to build the base and enhance flavour.
Tomato concentrate or passata: Adds body and a subtle acidity without making the dish overly tomato-forward.
Dry red wine: Brings depth and complexity, helping to tenderize the meat.
Bay leaves: Add subtle herbal notes during simmering.
Parsley: Freshness and brightness at the end.
Cinnamon: A key ingredient that adds warmth and a distinctive character.
Cloves: Used sparingly for depth and spice.
Prunes (optional): Add a gentle sweetness and richness.
Salt and pepper: To season and balance the dish.
Tube pasta (ziti, rigatoni, or similar): Ideal for holding the sauce.
Parmesan cheese: For serving and finishing.

Croatian beef ragu pasta Šporki makaruli with rigatoni, slow-cooked shredded beef, grated cheese, and fresh parsley served in a rustic bowl.

Best Pasta Shapes for Šporki Makaruli

Traditionally, this dish is made with makaruli, a type of handmade pasta from the Dubrovnik region. These are usually short, slightly curved or tubular shapes that hold the sauce well.

Croatian cuisine features several rustic pasta varieties, including:

makaruli
šurlice
fuži

These shapes are designed to capture and hold rich sauces, which makes them ideal for dishes like this.

However, if these traditional options are not available, you can easily substitute with common pasta shapes such as:

penne
rigatoni
macaroni

The key is to choose a tube-shaped or ridged pasta that can trap the sauce and deliver that signature “dirty” coating.

How to Make Šporki Makaruli (Croatian Beef Ragu Pasta)

This dish is all about building flavour slowly and allowing the sauce to develop naturally.

Start by browning the beef in batches over medium-high heat. This step is important – a good sear adds depth and richness to the final sauce. Once browned, set the meat aside.
In the same pot, cook the onions over medium heat until softened and lightly caramelized. This creates a sweet, savoury base. Add the garlic and cook briefly, just until fragrant.
Stir in the tomato paste or passata, then deglaze with red wine, scraping up any browned bits from the bottom. This step brings everything together and intensifies the flavour.
Return the beef to the pot, add bay leaves, cinnamon, cloves, and (if using) prunes. Season lightly, then add a small amount of water if needed to just cover the meat.
Let the sauce simmer gently for about 1.5 to 2 hours, until the beef becomes tender and the sauce thickens. Stir occasionally and adjust seasoning as needed.
Meanwhile, cook the pasta until just al dente. Combine the pasta with the sauce, allowing it to absorb some of the flavour and finish cooking together briefly.
Finish with fresh parsley and serve with grated Parmesan.

Helpful Tips and Nuances

Take your time with browning: This is one of the most important flavour-building steps.
Use spices carefully: Cinnamon is essential, but it should be subtle — not overpowering.
Don’t rush the simmer: The longer, gentle cooking is what makes the beef tender and the sauce cohesive.
Aim for coating, not excess sauce: The pasta should be well coated, not swimming in liquid.
Prunes are optional but interesting: They add depth without making the dish sweet.

I’d love for you to try this Croatian Beef Ragu Pasta (Šporki Makaruli from Dubrovnik). If you give this recipe a go, please share your results in the comments, message me on Instagram, or post your photos with the hashtag #havocinthekitchen. I look forward to seeing your creations and hearing your thoughts.

Cheers!