Entree: Italy – Campania / Naples – Braciole al Ragù (Rolled and stuffed beef braised slowly in a rich Neapolitan meat sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 2 hrs 10 min

Total 2 hrs 15 min

Ingredients

- 1 1/2 lb (680 g) beef top round or flank steak, thinly sliced and butterflied into 6 pieces
- 1 cup (90 g) fresh breadcrumbs
- 1/2 cup (50 g) grated Pecorino Romano or Parmigiano-Reggiano
- 1/4 cup (30 g) pine nuts, toasted
- 1/4 cup (40 g) raisins (optional)
- 2 tbsp (8 g) fresh flat-leaf parsley, finely chopped
- 3 cloves garlic, minced (about 15 g)
- 1 tsp (5 g) kosher salt, plus more for seasoning
- 1/2 tsp (1 g) freshly ground black pepper
- 2–3 tbsp (30–45 ml) olive oil for searing
- 1 medium onion, about 6 oz (170 g), finely chopped
- 1 medium carrot, about 2 oz (60 g), finely chopped
- 1 celery stalk, about 1 oz (30 g), finely chopped
- 1 cup (240 ml) dry red wine
- 28 oz (800 g) canned crushed tomatoes
- 1 cup (240 ml) beef broth
- 2 bay leaves
- 1/2 tsp (1 g) dried oregano
- Kitchen twine or toothpicks to secure rolls
- 12 oz (340 g) dried spaghetti or other pasta of choice, for serving

Instructions

1. Prepare the filling by combining breadcrumbs, grated cheese, toasted pine nuts, raisins (if using), parsley, minced garlic, 1/2 tsp salt and 1/4 tsp pepper; moisten slightly with 1–2 tbsp cold water until cohesive.
2. Lay each butterflied beef piece flat, season lightly with salt and pepper, spread an even layer of the breadcrumb filling, leaving a 1/2-inch border; roll tightly and tie with kitchen twine or secure with toothpicks.
3. Heat 2 tbsp olive oil in a large heavy-bottomed skillet or Dutch oven over medium-high heat; brown braciole on all sides until well-colored, working in batches; transfer browned rolls to a plate.
4. In the same pot, add remaining olive oil if needed and reduce heat to medium; add chopped onion, carrot and celery and sweat until soft, about 6–8 minutes.
5. Deglaze with the red wine, scraping up browned bits, and reduce by half, about 3–4 minutes.
6. Add crushed tomatoes, beef broth, bay leaves and oregano; return braciole to the pot, nestling them into the sauce. Bring to a gentle simmer, cover partially and cook over low heat for 1 1/2–2 hours, turning occasionally, until meat is very tender.
7. Meanwhile, cook spaghetti according to package directions until al dente; drain and keep warm.
8. Remove braciole from the sauce, discard twine or toothpicks, slice each roll crosswise into 1/2-inch slices if desired, and return to the sauce to warm through. Adjust seasoning with salt and pepper.
9. Serve braised braciole and sauce over cooked spaghetti, finishing with additional grated Pecorino and chopped parsley.