The Neapolitan Braciole in sauce is a traditional Neapolitan recipe made with thin slices of beef slowly cooked in tomato sauce.
A perfect Sunday family dish where you can use the sauce from the Neapolitan Braciole to dress pasta, typically ziti or rigatoni are used in Naples.
The slow cooking over very low heat of the Braciole in sauce ensures that the sauce becomes thick and rich, adding tenderness to the meat itself. Low heat is essential, in Naples it’s said that the sauce must “pippiare”.
Below, I leave you some other simple and delicious roll-up ideas to try, and then right after the picture, as always, we’ll discover how to prepare the Neapolitan Braciole in sauce!!
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Neapolitan Braciole in sauce
- 1.3 lbs beef slices (loin)
- 2.8 cups tomato purée
- 1/3 cup white wine
- Half onion
- 1 clove garlic
- to taste extra virgin olive oil
- 2 pinches salt
- to taste black pepper
- 1/2 cup pecorino cheese
- 1 sprig parsley
- 3/8 cup pine nuts
- 1/3 cup raisins
Tools
- 1 Meat tenderizer
- Kitchen twine
- 1 Small pot
Preparation of Neapolitan Braciole in sauce
To prepare the Braciole in sauce, first, on a cutting board, chop parsley and garlic, then add the pine nuts and raisins and chop them coarsely.
Set aside.
Lay each beef slice on the cutting board and pound them with the meat tenderizer between 2 sheets of parchment paper to flatten them slightly.
Fill the center of each slice with the parsley, garlic, pine nuts, and raisin mixture, and sprinkle with a few tablespoons of grated cheese.
Roll each slice into a roll, pressing well to prevent the filling from coming out, and tie them with kitchen twine.
Or secure them with a couple of toothpicks to keep them from losing their shape during cooking.
Now place a large pot with high sides on the stove and heat the extra virgin olive oil.
Thinly slice the onion and cook it in the pot.
Once the onion has softened, add the braciole, sealing them on all sides, deglaze with the wine, and let it evaporate.
Add the tomato purée, season with salt and pepper, and dilute with a glass of water.
As soon as it reaches a boil, lower the heat and cover with a lid, leaving it slightly ajar.
Cook the braciole in sauce for at least 2 hours on very low heat, turning them occasionally.
Serve them piping hot removing the twine or toothpicks and dress some pasta with the remaining sauce in the pot.
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How to store Neapolitan Braciole
You can store them in the refrigerator well sealed in an airtight container for 2 days.
If you prefer, you can make them ahead of time and freeze them, then thaw them in the refrigerator overnight.
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