Macaronade sétoise and Pleine Nature

Ingredients

• 6 thin slices of beef (shin or topside), about 600 g
• 80 g salted pork belly
• 4 garlic cloves
• 1 small bunch of flat-leaf parsley
• 500 g fresh pork sausage
• 2 onions
• 1.2 kg chopped tomatoes (or passata)
• 2 tablespoons tomato purée
• 15 cl dry white wine
• 1 bouquet garni (thyme, bay leaf)
• 5 tablespoons olive oil
• 500 g macaroni
• 80 g grated parmesan
• Salt, pepper

Method

1. 1

   Prepare the brageoles: flatten the slices of beef. Finely chop the pork belly, 2 garlic cloves and the parsley. Spread this mixture over the slices, season with pepper, roll them up tightly and tie them with string.

2. 2

   In a large casserole, brown the brageoles on all sides in 3 tablespoons of olive oil, about 8 minutes. Set aside.

3. 3

   Cut the sausage into 6 cm lengths and brown them for 5 minutes in the same casserole. Set aside with the brageoles.

4. 4

   Slice the onions, chop the remaining garlic and soften them for 10 minutes in the casserole with the rest of the oil.

5. 5

   Add the tomato purée, stir for 1 minute, then deglaze with the white wine. Pour in the tomatoes, add the bouquet garni, season lightly with salt and add pepper.

6. 6

   Return the brageoles and sausage to the sauce. Cover and simmer for 2 hours over a very low heat, stirring from time to time. Add a little water if the sauce starts to stick.

7. 7

   Towards the end of cooking, cook the macaroni for 2 minutes less than the time stated on the packet. Drain.

8. 8

   Preheat the oven to 200 °C. In a large dish, mix the pasta with half the sauce, arrange the untied brageoles and the sausage on top, and cover with the rest of the sauce.

9. 9

   Sprinkle with parmesan and bake for 15 minutes until golden. Serve straight away.