CookEat Recipe
Neapolitan Macaroni with Braised Beef Sauce
Long pasta dressed with tomato and beef-braising juices and sharp cheese, with the larded beef served separately.
Method
Steps
Step 1
Gather the ingredients: 600 g lean beef braising joint; 50 g prosciutto containing fat and lean, cut into thin strips; 25 g raisins, with seeds or hard stems removed; 20 g pine nuts; 30 g cured pork fatback for the stuffing mixture, plus 30 g for the pan; 1 garlic clove; 1 tablespoon chopped parsley; 1 small onion; 3–4 pieces of peeled fresh tomato, about 100 g; 300 ml plain tomato passata; About 750 ml water, or enough to cover the beef in a close-fitting pan; 400 g long macaroni; 50 g a sharp hard grating cheese such as aged pecorino; Salt and black pepper to taste.
Step 2
Finely chop the first 30 g fatback with the garlic, parsley, a little salt and pepper. Make small deep pockets in the beef and insert the prosciutto strips, raisins, pine nuts and this chopped mixture, distributing them through the joint. Tie with kitchen string to hold its shape.
Step 3
Finely chop the remaining 30 g fatback and the onion. Put them in a close-fitting heavy pan with the beef and cook, turning the meat frequently, until the beef is browned and the onion mixture has softened and cooked down. Do not let the base burn.
Step 4
Add the peeled tomato pieces and cook until they break down. Gradually add the passata and let it reduce a little. Add enough water to cover the joint, season cautiously and bring to a simmer.
Step 5
Cover and braise very gently until the stuffed centre reaches at least 74°C and the beef is fork-tender, about 2½–3 hours or longer depending on the cut. Turn occasionally and add hot water if necessary. Lift out the meat, remove the string and keep hot. Reduce the cooking juices if too thin, or add a little hot water if overly thick.
Step 6
Cook the long macaroni in a wide pan of plenty of lightly salted boiling water until just tender. Drain well and dress with the braising sauce and grated sharp cheese. Serve immediately. Slice the beef and serve it separately as the accompanying dish.
Step 7
If fresh tomatoes are unavailable, replace the fresh tomato pieces and passata with about 3 tablespoons tomato paste diluted in 300 ml water, then add only enough additional water to cover the beef. Follow the same slow braise and adjust the final sauce consistency.
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