In: All Recipes recipes24 May 2010
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Braciole are a sort of involtini: thin slices of beef, rolled with a filling of raisin, pine nuts, garlic, parsley, and pecorino.
We cook Braciole in a tomato sauce we later use to season pasta. In Naples, traditionally, on Sunday we use to make a classic Neapolitan Ragù (with several meats), or Braciole sauce. My mother has never prepared traditional Neapolitan dishes: my grandma does, but she uses to cook by eye, so I had to ask to my mother-in-law, and yesterday I made for my spouse the ragù in her style. According to him, I made delicious ragù and Braciole!
Besides the recipe, I’m leaving you a poem by Eduardo De Filippo: I think it’s hilarious, but maybe through it you can understand how much we Neapoletans are attached to traditional recipes 😉

‘O ‘rraù
‘O rraù ca me piace a me
m’ ‘o ffaceva sulo mammà.
A che m’aggio spusato a te,
ne parlammo pè ne parlà.
io nun songo difficultuso;
ma luvàmmel’ ‘a miezo st’uso

Sì,va buono:cumme vuò tu.
Mò ce avéssem’ appiccecà?
Tu che dice?Chest’ ‘è rraù?
E io m’ ‘o  mmagno pè m’ ‘o mangià…
M’ ‘ a faja dicere na parola?…
Chesta è carne c’ ‘ a pummarola      

The ragù
The ragù I like
only my mother used to make it to me.
Ever since I’ve married you,
I can just talk about it.
I don’t want to be a bother;
but let’s forget about that habit.

Yes, whatever: as you like it.
I don’t want to fight, do you?
What do you think? Is this ragù?
I’m eating it just to eat…
Let me please say something,
this is just a meat and tomato sauce.

Ingredients for 4 Braciole:
600 g (4 slices) of tri-tip
30 g of pine nuts
30 g of raisin
60 g of pecorino
750 ml of tomato purée (passata) get Diflucan
1 clove of garlic
1 onion
1/2 glass of white wine buy Alesse
buy Phenergan basil
black pepper
extra-virgin olive oil

Preparation Time: 15 min.
Cooking Time: 2 hours
Total Time: 2 hours and 15 min.

How to make Braciole

Put the meat slices on a cutting board, and pound away with a tenderizer.
Sprinkle some salt and pepper, then add raisin and pine nuts.

Add chopped garlic and parsley. At last, cover with pecorino, leaving the margin free.

Roll the slices up around the filling, and use, diagonally, 4 toothpicks, to close and secure them.

Fry thinly sliced onion in a large pot with some oil (a couple of tablespoons will be enough). Then add the Braciole and until slightly browned on all sides.

Season to taste, then add the wine and let simmer until reduced.

Now add passata and basil, and cover with a lid.

Cook on a very low heat for at least 2 hours. It must barely simmer (as we say in Naples, it shoul “pippiare”, onomatopeic term for slightly simmering).
Then take the lid away, and let it reduce.

Once ready, you can use the sauce to season pasta, and use the Braciole as a second dish.

Here you have the inside of My Braciola.

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