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Pugliese beef braciole in sauce

17/11/2023

Pugliese beef braciole in sauce is a traditional dish from the southern Italian cuisine, particularly from Puglia. These braciole, typically made with beef, are stuffed, rolled, and slowly cooked in a rich tomato sauce. Here’s how to prepare them:

Ingredients

  • 6 beef slices (like silverside or topside, thin)
  • 100 g of grated Parmesan cheese
  • Chopped parsley to taste
  • 1 clove of chopped garlic
  • 50 g of breadcrumbs
  • Raisins to taste (optional)
  • Pine nuts to taste (optional)
  • Salt and pepper to taste
  • Extra virgin olive oil
  • Red wine for deglazing
  • 1 chopped onion (for the sauce)
  • 700 ml of tomato puree
  • Grated Pecorino cheese to taste (to sprinkle at the end)

Preparation

  1. Preparing the filling: In a bowl, mix the Parmesan cheese, parsley, garlic, breadcrumbs, raisins and pine nuts (if using), season with salt and pepper.

  2. Stuffing the meat: Lay the beef slices out on a work surface, distribute the prepared breadcrumb mixture on each slice, leaving a small free border around the edges.

  3. Rolling the braciole: Roll the stuffed meat slices up on themselves and secure them with a toothpick or kitchen twine to keep the shape during cooking.

  4. Browning the braciole: In a large saucepan, heat some oil and brown the stuffed braciole on all sides until golden brown. Deglaze with a bit of red wine and let it evaporate.

  5. Making the sauce: In the same saucepan, add the chopped onion (remove the braciole if necessary) and fry it in the oil. When the onion is wilted, add the tomato puree, salt and pepper.

  6. Cooking: Put the braciole back into the tomato sauce, cover with a lid and let simmer on low heat for about 1 and a half hours, turning the braciole from time to time.

  7. Serving: When the braciole are soft and the sauce has thickened, remove the toothpick or twine, plate and sprinkle with grated Pecorino cheese.

Curiosity

In Pugliese tradition, the braciole are part of the classic Sunday “ragù” which is then used to dress pasta, often orecchiette or maccheroni. The meat cooks in the sauce, enriching it with flavor, and is then served as a second course together with vegetables.

Enjoy your meal!

Pugliese beef braciole in sauce