This is the authentic Italian Braciole recipe from Naples.
Traditional Neapolitan Braciole are beef rolls stuffed with raisins, pine nuts, and cheese, then cooked in tomato sauce.
The pine nuts and raisins give the filling a sweetish flavor, perfect to contrast and exalt the full and savory taste of the melted cheese from the Braciole.
There are many more Braciole recipes from other Italian regions, but this is certainly the most popular.
Braciole is a traditional Sunday recipe for family lunches. The beef rolls – cooked in abundant sauce – are served after a big bowl of pasta, seasoned with part of the braciole sauce. Smart. Also because it takes at least two hours to cook the dish: it’s the secret for a delicious, tender, and tasty meat.
the last cookbooks
authentic braciole recipe
beef braciole in sauce with raisins and pine nuts
- 2 knuckle slices noce in Italian, this should be the US bottom sirloin or the UK rump - ask your butcher
- 1 garlic clove
- 1 tablespoon raisins
- 1 tablespoon pine nuts
- 2 tablespoons parsley
- 2 tablespoons caciocavallo cheese
for the sauce
- 21 oz tomato puree (passata) - 600 gr
- 2 tablespoons double or triple concentrated tomato paste
- 1/2 onion
- 1/2 carrot
- 1/2 celery stalk
- extra-virgin olive oil
Make your butcher (or do it yourself, if you have the meat mallet) beat the meat to flatten the slices.
Sprinkle them with a pinch of salt and a few grinds of pepper.
Peel and finely chop the garlic clove, 1 tablespoon of parsley, the raisins, and pine nuts.
Divide the result between the meat slices and spread it evenly on one side, leaving borders clean.
Dice the caciocavallo cheese in small pieces and place them in the center of each slice.
Roll up the slices and fix them with a few toothpicks (seal all sides as best as you can to not let the filling come out).
Peel and finely chop the onion, the carrot, and the celery stalk.
Heat 2 tablespoons of olive oil in a medium pan, add the meat rolls and pan-fry them a few seconds on every side, making sure you are sealing the entire surface.
Remove the meat and set it aside.
If necessary, add a tablespoon of olive oil. Add the onion, carrot and celery stalk trite, and cook, medium heat, for about 5 minutes.
Return the meat rolls to the pan, cook them a few minutes, and add the tomato passata and the tomato paste.
Add a pinch of salt and pepper. Mix and taste for salt.
Cover, lower heat to the minimum (the lowest heat available on your stovetop), and cook braciole two hours (check and add water if needed).
Serve braciole hot with a few tablespoons of the sauce and sprinkled with the remaining, chopped, parsley.
Cook pasta according to package directions and season it with the remaining tomato sauce.
Enjoy your braciole family lunch!