Macaroni à la Napolitaine (Macaroni, Neapolitan Style)

Ingredients

• Estouffade of beef with red wine and tomato
• large macaroni
• butter
• grated cheese

Instructions

1. Prepare an Estouffade of beef with red wine and tomato in advance, cooking it 10 to 12 hours until the meat is reduced to a purée.
2. Pass the Estouffade through the sieve and keep it aside.
3. Blanch the large macaroni, keeping it a little firm, and drain it.
4. Cut it into small lengths and bind it with butter.
5. Sprinkle the bottom of a timbale with grated cheese and cover with a layer of the Estouffade purée.
6. Lay a layer of macaroni on it, then continue alternating cheese, purée and macaroni until the timbale is full.
7. Serve just as it is.