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Macaronade sétoise
Pasta with beef rolls and sausage
Macaronade sétoise: Sète pasta with slow-cooked beef braciole and pork sausage in tomato sauce
In Sète, on the Languedoc coast, families of Italian origin cook macaronade for Sunday lunch and above all for the Saint-Louis festival in August, when the harbour hosts its famous water-jousting. Thin slices of beef are rolled around garlic and parsley (braciole), browned with Toulouse-style pork sausage and simmered for hours in a tomato sauce, which then dresses thick pasta. Traditionally a splash of white wine goes into the sauce; it is optional here, and stock works just as well. Chef's tip: simmer the sauce very gently, with the lid ajar; the beef rolls need time to turn tender, not fast boiling.
- Total time
- 190 min
- Difficulty
- hard
- Serves
- 6
Ingredients
For the braciole
- 4 cloves garlicfinely chopped
- 1 handful parsleychopped
- ½ tsp black pepper
- 3 tbsp olive oil
- 14 oz Toulouse-style pork sausagescut in 6 cm pieces
For the sauce
- 1 onionchopped
- 1 ¾ lb passata
- 2 tbsp tomato purée
- ½ cup dry white wine (or extra stock) (optional)
- 1 ¼ cups beef stock
- 1 tsp salt
- 1 tsp sugar
For the pasta
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Method
0/6 doneStep 1: Lay the 1 ⅓ lb thin beef slices (topside), about 6 slices slices flat, sprinkle with the 4 cloves garlic, 1 handful parsley and ½ tsp black pepper, roll up tightly and tie with string or secure with cocktail sticks.
10 minStep 2: Heat the 3 tbsp olive oil in a heavy casserole and brown the beef rolls and 14 oz Toulouse-style pork sausages over a medium-high heat for 8–10 minutes until well coloured. Lift out.
10 minStep 3: Fry the 1 onion in the same pan for 5 minutes until soft. Pour in the ½ cup dry white wine (or extra stock) if using and let it bubble away, or skip it.
5 minStep 4: Add the 1 ¾ lb passata, 2 tbsp tomato purée, 1 ¼ cups beef stock, 2 bay leaves, 1 tsp salt and 1 tsp sugar, return the meat and simmer very gently with the lid ajar for 2 hours, stirring now and then. A common mistake is boiling it hard, which makes the beef stringy and the sauce catch.
120 minStep 5: The beef is ready when a fork slides into a roll easily, and the sausage must reach 160°F in the centre. The sauce should be thick and dark red.
5 minStep 6: Cook the 1 ⅛ lb macaroni or other thick tube pasta in salted water until just al dente. Drain, toss with most of the sauce and serve with the beef rolls and sausage on top (string removed).
12 min
Nutrition per serving
- Calories
- 720 kcal
- Protein
- 42 g
- Carbs
- 68 g
- Fat
- 28 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does macaronade sétoise take?
- About 190 minutes in total: 40 minutes to prepare and 150 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of parsley?
- Fresh coriander or chives, same amount.
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