Macaronade sétoise
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 4 thin slices (about 600g – see notes below) chuck steak
- 4 pork sausages
- finely chopped to make 4 tbsp flat-leaf parsley
- 2 cloves garlic, crushed
- 1 tbsp (optional) pine nuts
- 1 tbsp (optional) golden raisins or sultanas
- 2 tbsp olive oil
- 2 onions, finely chopped
- 1 tsp fennel seeds
- ¼ -½ tsp piment d’espelette (see notes below) or mild chilli powder, according to taste
- 100ml red wine
- 2 x 400g tins chopped tomatoes
- 400g macaroni
- to serve parmesan, finely grated
Method
- STEP 1
Put the chuck slices between sheets of baking paper and use a rolling pin to bash the steaks out as thinly as possible (the butcher could also do this for you). Heat the oven to 180C/fan 160C/gas 4.
- STEP 2
Slit the sausages and spoon the meat out into a bowl, discarding the skins. Stir in the parsley, garlic and pine nuts, and raisins if using. Put a line of sausagemeat at the short end of one of the steaks and then roll up and secure with a toothpick, cutting off any excess meat at the end. Repeat with the rest. Roll the remaining stuffing into balls.
- STEP 3
Heat the oil in a large casserole over a medium-high heat and brown the beef in batches, followed by the stuffing balls and excess meat. Scoop out onto a plate.
- STEP 4
Turn down the heat and fry the onions until very soft and golden, adding a splash more oil if catching, then stir in the fennel seeds and chilli powder, and fry for another 2 minutes.
- STEP 5
Stir in the wine, scraping to dissolve any crusty bits on the bottom of the pan, and then add the tomatoes. Season, arrange the meat on top and bring to a simmer. Cover and put in the oven for 21⁄2 hours or until the meat is very tender.
- STEP 6
Towards the end of cooking, cook the pasta in plenty of salted water following pack instructions. Serve with parmesan on the side for sprinkling over.
