JUST LIKE GRANDMA’S BRACIOLE NEAPOLITAN-STYLE

Braciola, an iconic element of Neapolitan cuisine, is much more than a recipe: it is a tradition rich in history and flavor.
The art of preparing braciola lies in combining a few simple, high-quality ingredients into something that transcends the sum of its parts.
Tender beef rolls stuffed with pecorino cheese, raisins and pine nuts, cooked in a rich tomato sauce, embody the essence of Southern Italian comfort food.
This dish is versatile enough to be served either as a hearty main dish or as the base for a perfect pasta dish.
Whether recreating a Sunday family dinner or bringing a taste of Naples to the table, Neapolitan Braciola is sure to impress.

Why You’ll Love This Recipe

1. Authentic Flavor: Captures the soul of Neapolitan cuisine with traditional ingredients and methods.
2. Multi-Use Sauce: The tomato sauce doubles as a perfect base for pasta, making it a complete meal.
3. Balanced Sweetness and Savory: The combination of raisins and pecorino creates a beautifully balanced flavor profile.
4. Simple Yet Elegant: A dish that’s easy to prepare but looks and tastes like a labor of love.

Cooking Time

• Preparation Time: 20 minutes
• Cooking Time: 2 hours 15 minutes
• Total Time: 2 hours 35 minutes
• Servings: 4

Ingredients

For the Braciola:

• 8 slices of beef
• Salt and pepper, to taste
• Basil, to taste
• ¼ cup Pecorino Romano cheese
• ¼ cup raisins
• ¼ cup pine nuts
• 1 clove garlic, minced
• Parsley, finely chopped, to taste

For the Sauce:

• 1 onion, thinly sliced
• 3 ¼ cups (750 ml) tomato puree
• ½ glass white wine (75 ml)
• Basil, to taste
• Extra virgin olive oil, to taste

Step-by-Step Instructions

Prepare the Meat Rolls:

• Lay the beef slices flat on a cutting board and tenderize them lightly with a meat mallet.
• Season each slice with salt and pepper, then sprinkle with pine nuts, raisins, minced garlic, parsley, and grated Pecorino Romano.
• Roll each slice tightly into a roulade and secure with toothpicks inserted crosswise.

Sear the Braciola:

• Heat a couple of tablespoons of olive oil in a large pot over medium heat.
• Add the braciola and sear on all sides until nicely browned. Remove from the pot and set aside.

Prepare the Sauce:

• In the same pot, sauté the sliced onion until soft and translucent.
• Return the braciola to the pot, season with salt and pepper, and deglaze with white wine. Let the wine evaporate completely.
• Add the tomato puree and fresh basil, then cover with a lid.

Simmer to Perfection:

• Reduce the heat to low and simmer gently for at least 2 hours, stirring occasionally. The sauce should bubble slowly and thicken over time.
• After 2 hours, remove the lid and allow the sauce to reduce further, concentrating the flavors.

Serve and Enjoy:

• Remove the braciola from the pot and serve as a main course.
• Toss cooked pasta with the sauce for a complete meal, and garnish with extra Pecorino Romano and fresh basil.

Nutritional Facts (Per Serving)

Tips for Success

• Choose the Right Beef: Ask your butcher for thin slices of beef suitable for rolling, such as top round or flank steak.
• Season Generously: Don’t skimp on the Pecorino Romano and parsley to infuse the rolls with bold flavors.
• Slow Cooking Is Key: Low and slow simmering ensures tender meat and a deeply flavored sauce.
• Customize the Filling: Add finely chopped anchovies or replace raisins with currants for a personal twist.
• Make Ahead: The braciola and sauce taste even better the next day, making it an ideal make-ahead dish.

Serve this Neapolitan classic with crusty bread to soak up the sauce and enjoy a taste of southern Italy’s rich culinary heritage!