Neapolitan Beef Rolls

Neapolitan Beef Rolls, known in Italy as braciole, are thin slices of beef stuffed with a flavour-packed mix of raisins, pine nuts, garlic, parsley, and Pecorino cheese, then slow-cooked in a rich tomato sauce. The result is tender, melt-in-your-mouth meat with a sauce so good you’ll want to serve it over pasta first.

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Serves 2, Preparation time 20 mins, Cooking time approx. 2 hours

• 3–4 thin slices of beef (about ½ inch / 1.25 cm thick)

• 750 ml / 3 cups tomato passata or tomato purée

• 30 g / 1 oz pine nuts

• 30 g / 1 oz raisins

• 60 g / 2 oz grated or shaved Pecorino cheese

• 2 garlic cloves, finely chopped

• 1 small bunch fresh parsley, finely chopped

• 1 onion, finely sliced

• ½ glass / ¼ cup red wine (still, not sparkling)

• 3 tbsp extra virgin olive oil

• Salt and freshly ground black pepper, to taste

• Kitchen string or toothpicks

 

Method

1. Gently flatten beef slices with a meat mallet to even thickness. Season lightly with salt and black pepper.

2. Spread the garlic, parsley, raisins, and pine nuts evenly over the beef slices. Sprinkle generously with Pecorino cheese.

3. Roll each slice tightly into a neat parcel and secure with kitchen string or toothpicks.

4. Heat olive oil in a large pan over low heat. Sauté the onion until soft and translucent.

5. Increase heat slightly and brown the beef rolls on all sides to seal in the flavour.

6. Pour in the red wine and allow it to evaporate completely.

7. Reduce heat to low, add tomato passata, cover with a lid, and simmer gently for at least 2 hours. Turn rolls occasionally, spooning sauce over them as they cook.

Serve the sauce first with pasta as a starter, then present the tender beef rolls as a hearty main course.

 

(3 votes, average: 5.00 out of 5)
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