Discover the traditional macaronade recipe, made by Sébastien on the program “Le Combat des Régions” on M6.
- For the dish
- 10 slice(s) chuck of beef
- 1 kg chuck of beef
- 1 kg Coustillous of pork
- 850g Pork sausage
- 5 Sweet Onion
- 1.5 kg Tomato concentrate
- 450 g Polpa Mutti
- 85 cl Red wine
- 1.2 kg Rigatoni
Preparation 1 hour
Cooking 2 hours
Make brageoles (or headless larks).
Lay a slice of chuck flat, garnish with the parsley and a slice of smoked bacon in the middle, roll up like a paupiette, close with a toothpick.
Brown the coustillous, then the sausage, then the brageoles and finally the chuck in large cubes in a very hot large saucepan.
Reserve the meats separately and sauté 2 sliced onions with 2 crushed bird peppers. Deglaze with red wine, boil.
Add the tomato puree and the polpa and sauté for at least 10 minutes, stirring constantly.
Add 60cl of lukewhourswater, mix and add the coustillou, chuck and brageoles. Add the sausages 30 minutes before the end of cooking only.
Leave to cook for 2h to 2h30, the meat should come off easily and the sauce should have a brown/chestnut colour.
Adjust the seasoning, add water if the sauce is too thick.
Cook the pasta and mix it with the sauce before serving. Serve only with phourssan.
For this traditional Macaronade recipe, you can count on 60 minutes of preparation. To learn more about the foods in this Traditional Meals recipe, head over to our food guide here.