Braciole are the cherished Sunday ragu contribution of southern Italy, particularly Campania and Calabria, where thin slices of beef are rolled around a savoury, sweet, and nutty filling before being braised for hours in tomato sauce. The classic filling layers prosciutto crudo, grated Parmesan, breadcrumbs, pine nuts, plump raisins, sliced hard-boiled eggs, and fresh parsley - a combination that seems improbable on paper but produces rolls of extraordinary complexity and satisfaction. As the braciole braise, the tomato sauce absorbs the flavours of the filling that slowly seep out, transforming into a dark, fragrant Sunday gravy traditionally served first over pasta before the meat itself is presented as a second course. It is a dish of patience, love, and deep Italian culinary tradition.
Preparação
30 min
Cozedura
100 min
Total
130 min
Doses
4 srv
Dificuldade
Hard
Calorias
485 kcal
For 4 dose(s)
Por dose
Lay the beef slices flat on a work surface and pound lightly with a meat mallet to an even thickness. Season lightly with salt and pepper.
On each slice, layer a piece of prosciutto, then scatter breadcrumbs, grated Parmesan, a few pine nuts, a few raisins, a slice of hard-boiled egg, and a pinch of chopped parsley. Leave a small border around the edges.
Roll each slice tightly and secure with kitchen twine or a toothpick. Season the outside of each roll with salt and pepper.
Heat the olive oil in a large, heavy casserole over medium-high heat. Brown the braciole on all sides until deeply golden, about 6-8 minutes total. Remove and set aside.
Add the garlic to the same pan and cook for 1 minute. Pour in the red wine and deglaze, scraping up any browned bits. Reduce by half.
Add the tomato passata and bay leaves. Return the braciole to the pan, nestling them into the sauce. Cover and braise on the lowest possible heat for 90-100 minutes, turning every 30 minutes, until the meat is very tender.
Remove the twine or toothpicks. Taste the sauce and adjust seasoning. Serve the braciole sliced with the tomato sauce spooned generously over the top.
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