If you have visited Languedoc or tasted its coastal cuisine, you may know tielle or stuffed mussels. Yet another hearty specialty hides in Sète kitchens: the macaronade. This savory pasta casserole brings together macaroni, rolled beef paupiettes called brageoles, pork cuts and sausage for a communal, comforting meal.
What you need to make macaronade (serves 6)
- 6 large slices of beef chuck (paleron)
- 600 g pork rib meat, cut into pieces (often called “croustillous”)
- 500 g fresh sausage
- 3 onions
- 6 whole cloves
- 150 g sausage meat (for stuffing)
- 500–800 g tomato paste or concentrated tomato
- 1 glass dry red wine
- 600 g macaroni
- 1 garlic clove
- 1 small bunch flat-leaf parsley
- Parmesan cheese for serving
- Salt and black pepper
How the Sète-style macaronade is assembled and cooked
- Peel and finely chop the garlic. Chop the parsley and set both aside.
- Lay a beef slice flat. Place a little garlic, parsley and about a tablespoon of sausage meat in the center.
- Season with salt and pepper, roll the slice into a small paupiette, and secure it with a toothpick. Repeat until all slices are filled.
- Heat a large sauté pan or casserole. Brown the paupiettes with two sliced onions until well colored. Remove and reserve.
- Add the tomato paste to the pan and let it caramelize slightly, stirring until it darkens a little.
- Pour in the red wine to deglaze, then reduce until the sauce thickens and concentrates.
- Return the paupiettes to the pan. Add a little water, the remaining onion studded with cloves, and simmer over medium heat for 30 minutes.
- Quickly fry the pork pieces until golden, then add them into the tomato sauce.
- Cover and let the sauce simmer gently for about two hours, allowing flavors to meld and the meat to tenderize.
- About 15 minutes before the end, brown the sausage in a pan and add to the casserole. The paupiettes should become tender enough to fall apart.
- Cook the macaroni in plenty of salted boiling water, drain, and incorporate into the sauce in the pan.
- Toss gently so the pasta is evenly coated. Serve with grated parmesan and extra black pepper at the table.
Tips for success and simple swaps to personalize the dish
- Paleron is ideal: this cut stands up to long, slow cooking without drying out.
- Substitute the sausage meat with diced bacon, pork belly, or even hard-boiled egg for different textures.
- Traditional macaronade uses macaroni. Using spaghetti will give you a different dish — sometimes called a “spaghettade”.
- Adjust tomato paste from 500 g to 800 g depending on how thick and tomato-forward you like the sauce.
- For a richer sauce, finish with a drizzle of olive oil or a knob of butter before adding the pasta.
Origins, serving ideas and what to expect
From local kitchens to the family table
Macaronade is rooted in Languedoc home cooking. It was conceived as a filling, inexpensive meal to feed many people. The combination of rolled beef, pork and sausage produces a robust sauce that clings to short pasta.
How to present it
- Serve straight from the casserole so everyone can help themselves.
- Offer grated parmesan and a bowl of cracked black pepper on the side.
- A simple green salad or roasted vegetables complement the richness of the dish.
Related southern French recipes to explore
- Tielle sétoise (Sète octopus and tomato pie)
- Stuffed mussels in Provençal style
- Slow-braised beef with tomatoes and pasta
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