Ragu alla Napoletana with Maccaroni

Name: Ragu alla Napoletana with Maccaroni
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 6
Ingredients: 100 g Pine nuts; 3 Garlic cloves; 2 Federation Parsley; 100 g Sultanas; 75 g freshly grated Parmesan cheese; 6 Beef roulades (on the upper shell approx. 200 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TABLESPOONS Sunflower oil; 400 ml Red wine; 1 glass (400 ml) Beef stock; 3 TABLESPOONS Tomato paste; 3 TABLESPOONS dark sauce thickener; 500 g Maccaroni; 6 medium-sized tomatoes; 3-4 Tbsp Olive oil; 1 TEASPOON dried oregano; 7-10 Tbsp Cling film; 7-10 Tbsp small wooden skewers / toothpicks

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: 6

100 g Pine nuts
3 Garlic cloves
2 Federation Parsley
100 g Sultanas
75 g freshly grated Parmesan cheese
6 Beef roulades (on the upper shell approx. 200 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS Sunflower oil
400 ml Red wine
1 glass (400 ml) Beef stock
3 TABLESPOONS Tomato paste
3 TABLESPOONS dark sauce thickener
500 g Maccaroni
6 medium-sized tomatoes
3-4 Tbsp Olive oil
1 TEASPOON dried oregano
7-10 Tbsp Cling film
7-10 Tbsp small wooden skewers / toothpicks

Directions

1
Roast the pine nuts in a pan without fat and let them cool down. Peel garlic and cut into thin slices. Wash the parsley, dab dry and cut into strips, except for something to garnish.
2
Set aside 1 tablespoon each of parsley and pine nuts. Mix the remaining parsley, pine nuts, garlic, sultanas and cheese. Cut the roulades in half and tap them even thinner between the foils. Season roulades with salt and pepper and sprinkle with the parsley mixture.
3
Turn the sides, roll up the roulades firmly and pin them with wooden skewers. Heat the oil in a frying pan and fry the roulades in a frying pan while turning them. Deglaze with red wine and stock, stir in tomato paste and bring to the boil.
4
Cover and stew for about 2 hours. Stir the sauce thickener into the braising stock, bring to the boil again briefly and season with salt and pepper. Place the macaroni in plenty of boiling salted water and cook for about 8 minutes until bubbly.
5
In the meantime wash and halve the tomatoes. Heat olive oil in a pan and place the tomatoes with the cut surface in the oil. Fry the tomatoes for 5-6 minutes, then turn and continue to fry for about 2 minutes.
6
Sprinkle tomatoes with oregano and season with salt and pepper. Pour macaroni on a sieve, rinse briefly under cold water and drain. Place the pasta in a deep dish and arrange the roulades with the sauce on top.
7
Sprinkle with remaining pine nuts and parsley. Serve with the roasted tomatoes.