Braciola with Gravy

it: Braciola al Ragu


For the Braciola:

  • 1 lb. bottom round beef or 1 lb. lean pork; cut into 1/4 inch slices (about 10 slices)
  • 2 clove garlic; peeled and halved
  • 10 slices provolone
  • 2 Tbsp. Pecorino Romano; grated
  • 2 Tbsp. raisins
  • 2 Tbsp. pine nuts
  • 1 Tbsp. parsley; chopped
  • Salt and Pepper to taste
  • 1 cup extra virgin olive oil

For the Ragu:

  • Ѕ cup extra virgin olive oil
  • 4 cloves garlic; peeled
  • 3 Tbsp. tomato paste
  • јcup water
  • 1 can crushed tomatoes
  • Ѕ cup white wine
  • Salt and Pepper to taste

Serves 6; Preparation: 30 minutes; Cooking: 1 hour; Level of Difficulty: Medium

Pound the meat slices in between 2 pieces of waxed paper until thin. Rub each piece with the cut side of the garlic cloves. Sprinkle each slice of meat with an equal amount of Pecorino Romano, pine nuts, raisins, and a slice of provolone. Season lightly with salt and pepper.

Roll up each slice of meat and secure with toothpicks.

Heat oil in a large sautй pan over high heat. Add the meat rolls and fry, turning frequently for about 6 minutes or until meat is evenly browned. Add white wine to the sautй pan and cook until evaporated.

Add the tomato paste and water stirring, constantly for 2-3 minutes. Stir in the tomatoes, raise the heat and bring to a boil. Using one of the empty tomato cans, measure 1 can of water and add to the pan. Return to a boil.

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