Macaronade Sétoise
Macaronade Sétoise



  • 4 x thin sizzler steaks, bashed to very thin
  • 4 pork sausages
  • 4 tbsp chopped parsley
  • 2 crushed garlic cloves
  • 1 tbsp pine nuts
  • 1 tbsp raisins
  • 2 tbsp olive oil
  • 2 chopped onions
  • 1 tsp fennel seeds
  • ½ tsp mild chilli powder
  • 100ml red wine
  • 2 x 400g tins of chopped tomatoes
  • 400g macaroni or similar short pasta, cooked to serve
  • Parmesan, grated to serve
  • Preheat the oven to 180C. Slit the sausages and spoon the meat into a bowl. Stir in the pine nuts, parsley, raisins and garlic, then place a line of sausage mixture at the short end of a steak, and roll up and secure with a toothpick. Repeat with the rest, then roll any remaining sausage meat stuffing into balls.
  • Heat the oil in a large casserole and brown the steak rolls all over, followed by the stuffing balls. Remove to a plate and set aside. Add the onions to the casserole and fry until golden, then stir in the fennel seeds and chilli, and fry for 2 mins more.
  • Stir in the wine and deglaze the pan, then tip in the tomatoes. Season well, arrange the meat on top and bring to a simmer. Pop the lid on and cook in the oven for 2.5 hours. Serve with pasta and plenty of grated parmesan.
3 hrs
4 serving

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