The macaronade from Sete combines pasta with a rich, slow-cooked tomato sauce, accompanied by tender beef. It’s a hearty dish enhanced with herbs and parmesan, embodying the full flavors of H\u00e9rault cuisine.<\/p>\n
– Macaroni or Pennoni Rigati: 400g
\n– Beef shoulder steak: 300g
\n– Thin slices of lean smoked bacon: 12
\n– Crushed tomatoes (or tomato pulp): 1 small can
\n– Tomato paste: 1 tbsp
\n– Red wine: 250 ml
\n– Onion: 1
\n– Garlic cloves: 2
\n– Bunch of parsley
\n– Olive oil: a drizzle
\n– Parmesan: to taste
\n– Salt: a few pinches
\n– Pepper: a few pinches
\n– Paprika: 1 pinch
\n– Zest and juice of half an orange (optional): to taste<\/p>\n
– Total Time: 2 hours 20 minutes
\n– Prep Time: 20 minutes
\n– Cook Time: 2 hours<\/p>\n
Start by preparing the meat rolls, known as brageoles. Lay out the beef shoulder steaks, each about 6 cm wide by 15 cm long and 8 mm thick. Season with salt and pepper, and cover each piece with a slice of smoked bacon.<\/p>\n
Create a mixture by finely chopping the parsley and crushing the garlic cloves. Spread this mixture over the bacon and roll up the meat. Secure them with wooden picks.<\/p>\n
Heat a drizzle of olive oil in a heavy pot. Brown the meat rolls, then remove them and set aside. In the same pot, saut\u00e9 the chopped onion for about 2 minutes at high heat, then stir in the tomato paste, red wine, orange zest and juice, the canned tomatoes, and an equal amount of water. Season with salt, pepper, and a teaspoon of paprika.<\/p>\n
Return the meat rolls to the pot, cover, and let them simmer for 1.5 to 2 hours. Add water as needed during cooking and adjust seasoning to taste.<\/p>\n
Cook the pasta in salted water until al dente. Drain quickly and mix with the sauce.<\/p>\n
Place pasta on each plate, top with three meat rolls per person, and sprinkle with freshly grated Parmesan cheese.<\/p>\n\n\n