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Try this recipe for beef and sausage macaronade


Who knew that top round of beef would work so perfectly with sweet Italian sausage? The combination is quite a hit when paired with a bordeaux blend and this Vintner’s Reserve from Doukenie is excellent with this flavor-packed pasta dish.

This recipe appears in Un-Wine’d, which airs Saturdays at 1:00 p.m. on VPM PBS. Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. Discover more recipes here.

What You’ll Need:

  • 1 ½ lbs cross-grain slices of top round beef steak, approximately1/8” thick, lightly seasoned with salt and pepper
  • ¾ to 1 mild pound pork sausage with fennel
  • ¼ c. chopped fresh parsley
  • 2 large cloves garlic, finely minced, optional
  • 1 large egg, beaten
  • ½ c. panko crumbs
  • ½ t. Salt
  • ¼ t. Black pepper
  • ½ t. Smoked paprika
  • 3 T. olive oil
  • 2 large white onions, coarsely chopped
  • ½ c. dry red wine
  • ½ c. chicken or beef stock
  • 2-14.5 ounce cans fire roasted tomatoes
  • 12 ounces pasta, cooked according to package directions
  • 1 to 1 ½ c. freshly grated parmesan cheese


Step 1: Preheat the oven to 350 degrees.

Step 2: Place the seasoned slices of beef on a cutting board with the smallest end toward you. In a mixing bowl, combine the pork sausage, parsley, garlic, egg, panko, salt, pepper, and smoked paprika. Mix well and form into golf ball sized portions. Place each portion on the small end of the beef at the end toward you and roll the sausage into the beef. If needed, secure with a toothpick.

Step 3: In a Dutch oven, heat the 3 T. olive oil over medium-high heat. Saute the onions until just starting to become translucent. Add the beef rolls, nestling them into the onions. Turn at least once to brown on all sides. Add the red wine, stock and tomatoes and bring to a simmer.

Step 4: Cover the Dutch oven and place in the oven to bake for 2 hours. Baste occasionally if necessary.

Step 5: Remove the Dutch oven from the oven. Turn the broiler unit of the oven to high. Gently remove the beef rolls from the Dutch oven. Remove the toothpicks from the beef if you used them.

Step 6: Pour the cooked pasta into the pan of sauce. Stir through then place the beef back on top. Sprinkle the cheese over the beef rolls and place under the broiler until the cheese is just golden brown.

Step 7: To serve, place some of the sauced pasta on the plate and top with the beef roll.

Serves 4 to 6


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