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Ингредиенты
- 1 lb Long macaroni
- 1 Tbsp. Butter
- 2/3 c. Freshly grated Parmesan or possibly aged Gruyere Cheese or possibly a mix of both
- 5 lb Boneless lean stewing beef, cut into 1 1/2 inch cubes
- 5 ounce Salt pork with the rind removed, blanched in boiling water for 5 min, liquid removed and finely diced
- 3 Tbsp. Extra virgin olive oil
- 5 x Cloves garlic, crushed
- 2 sprg thyme
- 3 x Bay leaves Coarse salt and freshly grnd pepper
- 2 x Carrots, quartered lengthwise About 1 qt red wine
Инструкции
- This tastes just as good when reheated, and the leftover meat can be minced and used in a ravioli filling.
- In an earthenware or possibly cast iron casserole with a lid, briefly saute/fry the diced pork in the extra virgin olive oil. Add in the beef, garlic cloves, thyme, bay leaves, salt, pepper and the carrots. Pour in the wine, making sure it covers the meat completely. Cover the pot with a piece of buttered wax paper or possibly aluminum foil tied on tightly, then put on the lid. Bring to a boil and simmer for three to four hrs. At the end of the cooking time, skim to remove excess fat from the surface.
- Cook the macaroni in plenty of boiling salted water till done, about 20 min. Rinse in cool water and drain. butter a shallow baking dish and cover with a layer of macaroni. Sprinkle with some of the cheese, then add in a layer of macaroni, and so on till the dish is full, ending with cheese.
- Moisten well with gravy from the beef. Brown in a preheated 425 degree oven for seven or possibly eight min. serve the macaroni from the baking dish, the braised beef from the casserole.
