Summary

Ingredients

• 500 cl beef
• 300 g pork
• 3 beefsteak tomato (s)
• 3 large onion (s)
• 3 clove (s) garlic
• 3 tablespoon oil
• 125 ml white wine
• 500 ml meat stock
• 100 g pork belly (Wammerl), smoked
• 250 g pasta (macaroni)
• some parsley, chopped
• 100 g cheese, rated, for ratinatin
• 2 tablespoon tomato paste
• salt
• pepper
• Paprika powder
• herbs Provence

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Instructions

1. Cut the meat into cubes. Peel, core and dice the tomatoes. Peel and dice the onions and garlic cloves.
2. Heat the oil in a casserole, fry the meat in portions and take it out again. Sauté the onions and garlic, add tomato paste, roast a little. Add the tomato cubes and deglaze with the white wine. Pour in the meat stock until the meat is covered with liquid. Cover and let simmer gently for about 2 hours.
3. Cut the smoked Wammerl into small cubes and fry them in a coated pan until crispy. At the end of the cooking time, add to the casserole. Season to taste with salt, pepper, paprika and herbs of Provence.
4. Break the macaroni into small pieces, cook until al dente and rinse in cold water.
5. Preheat the oven to 180 degrees.
6. Put half of the stufato in an ovenproof dish, then sprinkle half of the macaroni with a little chopped parsley and half of the grated cheese. Then layer the rest of the meat pot and the remaining macaroni on top. Sprinkle again with parsley and the remaining cheese. Bake the stufato in the oven for about 30 minutes.