Braciole Napoletane
Naples' Sunday ritual — braciole, thin slices of beef (or pork) rolled around a filling of pine nuts, raisins, hard-boiled egg, Parmesan and parsley, tied with string and slow-braised for 3+ hours in a deep tomato sauce (the Sunday ragù). The braciole are removed from the sauce; the sauce becomes the Sunday ragù for pasta.
- Total
- 1 hr 35 min
- Serves
- 6
- Level
- Hard
Prep 25 min · Cook 1 hr 10 min
Ingredients
Method
Lay beef slices flat. Sprinkle with Parmesan, parsley, garlic, pine nuts, raisins; lay 2 slices of egg. Roll tightly; tie with kitchen string.
About 5 min
Brown braciole in olive oil on all sides.
About 29 min
Remove braciole. Sauté onion in the same pan; add red wine; reduce by half. Add passata and basil.
About 29 min
Return braciole to the sauce; bring to very gentle simmer; cover and cook for minimum 3 hours, stirring occasionally. The braciole should be falling-apart tender.
About 29 min
Remove braciole; untie and slice to reveal the filling spiral. Serve the sauce over pasta first, then the braciole as the main course — the classic Neapolitan Sunday meal.
About 3 min
Nutrition per serving (estimate)
- Calories
- 520
- Protein
- 38 g
- Carbs
- 24 g
- Fat
- 28 g
- Fibre
- 4 g
- Sugar
- 14 g
- Sodium
- 640 mg
Contains: dairy, eggs, nuts
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Recipe by Boon Tools.