Macaroni with kidneys in tomato and red wine sauce

Ingredients for 4 servings:

• 500 g pasta (macaroni) in pieces
• 600 g pork kidney(s), cut into fine strips
• 1 onion(s)
• 1 dash of sunflower oil
• 2 tbsp tomato paste
• 2 tsp powdered sugar
• 1 tbsp cornstarch
• 100 ml red wine
• 100 ml juice (vegetable juice, possibly broth)
• 200 ml vegetable stock
• 1 dash of soy sauce
• 2 dashes Worcestershire sauce
• salt and pepper, chili powder
• e.g. Parmesan, freshly grated

Instructions

Working time approx. 20 minutes; Rest period approx. 24 days; Cooking/baking time approx. 20 minutes; Total time approx. 24 days 40 minutes

As a child it was one of my favorite recipes and today my boys want it

Dice the onion, and order the kidneys pre-cut from your butcher. Soak the kidney strips in cold water for at least a day, changing the water several times. At least 1 hour before preparation, pour the kidneys into a sieve and drain well. Heat oil in a deep pan and sauté the diced onion, add the kidney strips and let them brown. Drain any water that comes out. In the meantime, cook the macaroni according to the package instructions. After a few minutes, add the tomato paste to the fried kidneys and sprinkle with powdered sugar. Stir until lightly caramelized, then sprinkle with the cornstarch, toss, and deglaze with red wine. Reduce the sauce, then add the stock and vegetable juice, soy sauce, and Worcestershire sauce. Simmer on low heat for another 5-10 minutes, depending on the size of the kidneys. The sauce should have a good consistency; otherwise, increase the heat to reduce it a little, or add more stock if it’s too thick. Season with pepper, salt, and chili powder. Drain the finished macaroni and garnish both with fresh Parmesan cheese.