Neapolitan beef rolls, also called braciole—“chops” in Naples and throughout Southern Italy—are thin slices of beef stuffed with a flavorful mix of raisins, pine nuts, garlic, parsley, and Pecorino cheese, then slow-cooked in rich tomato sauce.

This recipe represents one of the many traditional variations of braciole, as each family or region often has its own twist. Some versions even include chopped lard, as in the original 1700s recipe. The result is a dish that balances sweet, savoury, and nutty flavours.

A bonus? The tomato sauce left after cooking the braciole makes a perfect pasta sauce, so you can enjoy a first course and main course in one.

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

  • 3–4 slices of beef (thinly sliced)

  • 30 g pine nuts

  • 30 g raisins

  • 60 g grated or shaved Pecorino cheese

  • 750 ml tomato sauce (or tomato puree)

  • 2 cloves garlic, chopped

  • 1 bunch parsley, chopped

  • 1 onion, finely sliced

  • ½ glass red wine (not sparkling)

  • 3 tbsp extra virgin olive oil (EVOO)

  • Salt and black pepper, to taste

  • Kitchen string or toothpicks

 

Method

Lightly flatten beef slices with a meat tenderizer. Season with salt and black pepper. Add chopped garlic, parsley, raisins, and pine nuts. Finish with Pecorino cheese. Roll up the slices and secure with kitchen string or toothpicks.

In a pan, sauté the onion in 3 tbsp of olive oil over low heat until soft. Increase the heat, add the beef rolls, and brown them evenly on all sides.

Season with salt and pepper, pour in the red wine, and let it evaporate. Lower the heat, add the tomato sauce, and cover with a lid.

Cook on low heat for at least 2 hours, basting occasionally with sauce for maximum flavour.

Enjoy the braciole as a main course, and use the tomato sauce for pasta as a delicious first course.

1 Star2 Stars3 Stars4 Stars5 Stars (3 votes, average: 5.00 out of 5)
Loading...