Braciole Napoletane al Sugo (Neapolitan Beef Rolls in Tomato Sauce)
Category: Main Course
Servings: 4
Cuisine: Italian
Prep Time: 20 minutes
Cooking Time: 1 hour
Total Time: 1 hour 20 minutes
Ingredients:
| Ingredient | Quantity |
|---|---|
| Beef slices (thin) | 4 pieces |
| Tomato passata | 700g |
| Red wine | 50g |
| Yellow onions | 60g |
| Raisins | 15g |
| Pine nuts | 10g |
| Pecorino Romano cheese | 10g |
| Garlic | 1 clove |
| Fresh parsley | to taste |
| Salt | to taste |
| Black pepper | to taste |
| Extra virgin olive oil | as needed |
Instructions:
Step 1: Prepare the Tomato Sauce
Start by making the tomato sauce. Peel and slice the yellow onion finely. In a medium saucepan, heat a splash of extra virgin olive oil over low heat. Add the onion slices and cook them gently for about 5 minutes, until they soften and become translucent. Once the onions are ready, add the tomato passata to the pan. Stir the mixture well, cover, and allow it to simmer on low heat for 30 minutes, allowing the sauce to reduce and thicken. Season with salt to taste.
Step 2: Prepare the Stuffing for the Braciole
While the tomato sauce is simmering, prepare the stuffing for the beef rolls. Finely chop the parsley and garlic. Then, roughly chop the raisins and pine nuts. The filling for each roll should be aromatic and slightly sweet, so these ingredients blend together beautifully. Now, take the thin beef slices and tenderize them by gently pounding them with a meat mallet to make them thinner and more pliable.
Step 3: Assemble the Braciole
Lay one beef slice flat on a clean surface. On top of it, sprinkle a little of the chopped parsley and garlic mixture. Add a few pieces of raisins and pine nuts, and finish by grating a light layer of Pecorino Romano cheese. Season with a pinch of black pepper. Carefully roll up the beef slice, ensuring that the filling is securely enclosed inside. Repeat this process with the remaining beef slices.
Step 4: Brown the Braciole
In a large skillet, heat some extra virgin olive oil over medium heat. Add a whole garlic clove to the pan, allowing it to infuse the oil with its flavor. Once the oil is hot, add the stuffed beef rolls to the skillet. Sear the beef on all sides for about 2-3 minutes, turning the rolls gently to ensure that the meat is sealed and lightly browned.
Step 5: Deglaze and Simmer
Once the braciole are browned, pour in the red wine and let it cook off for a minute or two, allowing the alcohol to evaporate. Next, add the prepared tomato sauce to the skillet, making sure the braciole are well covered by the sauce. Let the mixture simmer on low heat for another 30 minutes, allowing the beef to cook through and absorb the rich flavors of the sauce.
Step 6: Final Touches and Serve
Once the braciole are cooked through, remove the pan from the heat. The beef should be tender, and the sauce should have thickened nicely. Before serving, you can sprinkle the braciole with a bit more fresh parsley for an added burst of color and flavor. Serve hot with a side of your favorite Italian bread or over a bed of pasta for a hearty meal.
Tips for Success:
- Choosing the Meat: Use thin, tender slices of beef, preferably from the round or flank. These cuts are perfect for rolling and hold their shape well during cooking.
- Make Ahead: These braciole can be prepared in advance. After cooking, allow them to cool, then refrigerate. Reheat the braciole in the sauce before serving for an even more flavorful dish.
- Wine Pairing: A light red wine like a Chianti pairs wonderfully with this dish, as it complements both the richness of the beef and the acidity of the tomato sauce.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 28g |
| Fat | 22g |
| Carbohydrates | 14g |
| Fiber | 3g |
| Sugar | 6g |
| Sodium | 600mg |
| Cholesterol | 55mg |
Serving Suggestions:
Braciole Napoletane al Sugo makes a perfect main course for family dinners or special occasions. Pair it with a simple salad, sautéed vegetables, or roasted potatoes to complete your meal. For an authentic Italian experience, serve with crusty bread to soak up the delicious sauce.
