Neapolitan Braciole in Sauce

Neapolitan braciole in sauce is a rich and flavorful dish that speaks to the culinary tradition of Campania. Here is the recipe to prepare this delicious main course.

Ingredients

• 6 slices of veal (preferably rump or silverside) pounded thin
• 2 cloves of garlic
• 100 g of grated Pecorino Romano
• 50 g of raisins
• 50 g of pine nuts
• Chopped parsley, as needed
• Salt and pepper, as needed
• Extra virgin olive oil, as needed
• Red wine for deglazing, as needed
• 500 ml of tomato puree
• 1 small onion

Preparation

1. Start by preparing the filling for the braciole: mix the grated pecorino, raisins previously soaked in warm water and then squeezed, pine nuts, a bit of chopped parsley, salt, and pepper in a bowl.

2. Lay out the veal slices and distribute the filling evenly over each one. Roll the meat upon itself to form the braciole and secure them with kitchen string or toothpicks.

3. In a large frying pan, sauté the chopped garlic and onion in plenty of extra virgin olive oil. Once golden, remove the garlic and add the braciole. Brown the meat on all sides, then deglaze with a bit of red wine.

4. After the alcohol has evaporated, add the tomato puree, a pinch of salt, and cover the pan. Let cook on low heat for at least 1 and a half hours, adding water if necessary and turning the braciole from time to time.

5. Serve the braciole hot with their cooking sauce.

Pair them with some good polenta if you wish for a simple side that goes well with the rich sauce, or with a side of baked potatoes.

Did You Know?

Braciole in sauce is often prepared as part of the famous “Neapolitan ragù,” alongside other meats that simmer slowly in the sauce, enriching its flavor. The braciole cooked in this way are then served as a main course, while the sauce is used to dress pasta, often the classic hand-broken ziti.