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macaronade setoise

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macaronade setoise

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Macaronade Setoise

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PREP TIME

45 Mins
COOK TIME

45 Mins
SERVING

10 People
VIEWS

3,450

Debora Robertson shares her recipe for Macaronade Sétoise, a hearty, meaty pasta dish from southern France. It’s made with steak, pork ribs and pork sausages in a rich, espelette pepper-spiked sauce and usually served with penne pasta. Think Italian-American Sunday sauce, but with a little extra je ne sais quoi.

Ingredients

6 thin slices chuck steak (about 700-800g total) – get the butcher to slice them if you like

500g pork mince

6 garlic cloves, finely chopped

Finely grated zest 2 unwaxed lemons

25g parsley, any larger stalks discarded

1 medium free-range egg yolk

Pinch ground cloves

4 tbsp olive oil

800g pork ribs, ideally very meaty and any larger ones halved

6 Toulouse sausages (or any well-seasoned sausages)

600g (around 4) onions, chopped

2 bay leaves

5-6 thyme sprigs

60ml pastis (optional)

2 x 400g tins chopped tomatoes

700ml jar passata

400ml red wine

1 tsp espelette pepper, or mild chilli powder with a pinch of smoked paprika (see tips)

Pinch saffron threads

600g penne

Finely grated emmental or parmesan, or a mixture of the two, to serve

Directions

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