>>One of my favorite wines is a Bordeaux blend.

I love the way that those grapes from the Bordeaux region of France just blend together, and I love to pair French food with that.

This particular recipe is called a macaronade.

Now, macaronade is a generic name that goes for a lot of different styles of recipes.

However, this is a macaronade a Sete So, it's made with sausage, beef, and just a few other ingredients, including some tomato and some pasta.

So I hope you'll enjoy this.

In my bowl, I have one pound of sweet Italian sausage that has fennel in it.

If you don't have fennel in your sausage, add about a teaspoon of fennel to this, and it will really make this recipe pop.

Now, I'm going to add a little bit of panko crumbs, about 1/4 to 1/3 cup.

And then I want to add two tablespoons of dried minced parsley, about 1/2 teaspoon of salt, and 1/4 teaspoon of pepper.

And then, I like to use a little paprika.

And for this one, I like to use smoked paprika.

It's about 1/2 teaspoon, it's not a lot, but it really gives that little extra something in the recipe.

And then I wanna add one egg.

Now I'm just gonna crack that in my bowl to make sure that it's fine.

Nice farm-fresh large egg.

Now, the reason that I said I had about 1/4 to 1/3 cup of the panko is because, depending on the egg in the shell, if you're using a large, you usually need about 1/4.

If you use an extra large egg, you need about 1/3 cup of panko.

Now let's just mix this up.

I used Italian sausage that's not bulk for this particular recipe.

You can use bulk Italian sausage, or you can get it in links, but make sure that you trim off and take out the sausage from the casing.

Now, what I have here on my plate is a pound and 1/2 of very thinly sliced top round.

You can use London broil.

You can use just a round roast if you want.

Whatever is easy.

Make sure that the butcher cuts it for you 1/8 inch thick.

And some grocery stores will have the beef already cut just like that for you.

So we're gonna take about a golf ball sized piece of our sausage, and then we're gonna roll it up just like this.

Just roll it, roll it.

If you need to tuck, do that.

So that's a little bit wide there.

I'm just gonna tuck that in.

Kind of like a tail.

So another golf ball.

And before these go in the pan, I want to make sure that I just sprinkle the outsides with a little bit of salt and pepper, just like so.

Now, I'm going to roll up all of these, and then we're gonna head over to the cook top and make some magic happen.

I have a pan on the stove, and in it, I have three tablespoons of olive oil, just any oil will do, but I like olive oil in this.

And I have two large white onions that I just chopped.

They don't have to be a fine mince because they are going to break down in this sauce.

So, just a nice heavy chop on them is fine.

And I just wanna stir that through and get it started to saute a little bit.

(mixture sizzling) Now, let's take all of those little beef rolls, and we'll just add them one at a time.

(mixture sizzling continues) Really get down in there, and you can put them in between the onions, just kinda tuck them in, won't hurt a thing.

You want that onion flavor anyway.

And I usually start with the tucked side down.

That way, you know that it's going to sear really well on that seam.

(mixture sizzling continues) And I don't want a lot of color on these.

I just am trying to sear them just a little bit.

And that will keep them from coming apart in the pan as it cooks.

Now, if you have any sausage left, what we're gonna do is just roll that into some little balls and just put it right down in the onion mixture.

(mixture sizzling continues) Again, about golf ball size.

Now let's start just turning that meat a little bit.

You can see, it's still gray, but that's okay, it's going to turn brown in the pan.

So let's just flip all those, and then we'll get on to our next step.

And now, we want to add a few more ingredients to make this really pop with flavor.

So I'm going to start with about 1/2 cup of red wine.

Make sure it's a nice dry red wine.

And then, 1/2 cup of chicken stock.

You can use beef stock with this if you'd like.

And then I'm gonna take two cans, two 14 1/2-ounce cans, to be precise, of fire-roasted tomatoes with all the juice and everything.

We're just gonna lay those right up on top.

Now I'm going to mix this down ever so gently, put a lid on it, and stick it in my oven at 350 degrees for two hours.

This is just outta the oven and it looks absolutely amazing.

You can see all the tomato and onion has just cooked down, and we have these nice little beef bundles buried under.

And I want to take those out.

Don't worry if something sticks to it.

That's not a problem.

Just take them out and put them on a plate.

Because we want to mix all of this sauce component with some pasta.

All right, now we have just our sauce.

And in this pan, I have 12 ounces of pasta cooked to al dente.

And you can use any kind of pasta you'd like.

Bow ties work great with this.

I particularly like a nice little flower, a bell flower kind of pasta.

I think it looks very French, and I enjoy that.

So I just wanna put that in and mix it through.

All right, now what we wanna do now is return that beef to the pan, but just let it sit right up on top of all of that pasta and sauce ingredient.

You know, I love dishes like this that you can make ahead of time.

You can have that beef all ready so that all you have to do is pop it in the oven.

And then when you get home, all you have to do is cook your pasta, stir it all together, and then put some cheese on the top and slap your lid back on and it's ready in no time.

Now, I want to take some freshly grated Parmesan cheese.

This is about a cup and 1/2 of freshly grated Parm, and we're just going to sprinkle it all over the top.

And then we'll pop this under the broiler, and I like to use a high broiler for this, for two to three minutes, just until the cheese is starting to turn a nice brown.

And we'll pop it out and plate it up.

(light jazz music) Mm, I love this stuff.

Oh, a little bit of that pasta, a little of the sauce, mm, some of that sausage.

Mm.

Oh, it's so good.

Now let's try it with that wine.

Again, a beautiful Bordeaux blend.

(wine sloshing) (glass clinking) Oh, that beautiful, beautiful smell, oh, just gorgeous.

Mm.

Oh, that's exquisite.

What a blend, and with that fennel, it just makes this wine pop.

(light jazz music continues) (light music)