VEAL BRACIOLE SAUCE: THE APULIAN AMAZING SUNDAY DISH

This authentic Veal Braciole Sauce is a hallmark of Apulian cuisine, featuring tender veal roulades stuffed with garlic, chili peppers, parsley and pecorino cheese, then simmered in a rich tomato sauce.

Traditionally served with orecchiette pasta, this dish is perfect for a Sunday feast or special occasion.

Why you will love this recipe

• Authentic flavor: A true taste of Apulian tradition.
• Rich and satisfying: The slow-cooked sauce enhances the flavors of the meat and pasta.
• Versatile: Pairs perfectly with orecchiette pasta and as a stand-alone main course.

Bring the flavors of Southern Italy to the table with this delicious Veal Chop Sauce, a dish as comforting as it is delicious!

Cooking Time:

• Preparation Time: 20 minutes
• Cooking Time: 1 hour
• Total Time: 1 hour 20 minutes

Ingredients

For the Braciole Sauce:

• 4 slices of tender veal
• 7 oz pork rind
• 3 cups tomato puree (1 bottle)
• 1 medium onion (sliced)
• 1 carrot (chopped)
• 1 celery stalk (chopped)
• Extra virgin olive oil (to taste)
• Red wine (to taste)
• A pinch of baking soda
• Salt and pepper (to taste)

For the Braciole Filling:

• Minced garlic (to taste)
• Chili pepper (to taste)
• Parsley (to taste)
• Pecorino cheese (grated, to taste)
• Salt (to taste)

METHOD:

Prepare the meat:

• Roll out the veal slices and gently beat them with a meat tenderizer until thin.

Prepare the stuffing:

• Sprinkle each slice with minced garlic, red pepper, parsley and a handful of grated pecorino cheese.
• Season with salt to taste.

Roll up and secure:

• Roll the meat slices tightly, forming rolls.
• Secure each roulade with one or two toothpicks to prevent them from unraveling during cooking.

Prepare the base for the sauce:

• Heat the olive oil in a large saucepan over medium heat.
• Sauté the sliced onion, chopped carrot and celery until fragrant and slightly softened.

Cook the chops:

• Add the veal chops to the skillet and brown on all sides.
• Deglaze the skillet with a splash of red wine, allowing it to evaporate.

Add the tomato sauce:

• Stir in the tomato puree and, if necessary, thin it with a little water.
• Add a pinch of baking soda to tenderize the meat and balance the acidity of the tomato sauce.

Cook over low heat:

• Season the sauce with salt and pepper.
• Cover the pan and let the chops cook over low heat for about 1 hour, stirring occasionally to prevent sticking.

Serve:

• Cook orecchiette pasta in boiling salted water until al dente.
• Season the pasta with the rich tomato sauce and sprinkle with grated pecorino cheese.
• Serve the veal chops as a main course along with the pasta.

Tips for success

• Choice of meat: Substitute horse meat, if available, for a more traditional Puglian experience.
• Tender rolls: Make sure veal slices are thin enough to facilitate rolling and cooking.
• Extra flavor: Add a bay leaf or fresh basil to the sauce to add flavor.
• Leftovers: The sauce is even better the next day, perfect for reheating!

Nutritional Facts (Per Serving)