Saturday, July 20 2024

Orecchiette with braciole sauce is one of the most identifiable dishes of the Puglia region, best known in the Bari area, and is the classic “Sunday dish” that is never missing from the tables of southern families, especially in the cold seasons.


Orecchiette con ragù di braciole (“brasciole” in dialect) are highly appreciated by young and old alike, because they reflect the most genuine tradition and are a symbol of a regional cuisine that is strongly identifiable and authentic.


Walking through the alleys of Apulian towns, it is common to be enraptured by the smell coming from the kitchens of the houses where the tradition of the Sunday ragout has always been respected.


The cooking is quite long, but the preparation is simple.

The result is an inviting and delicious dish that delights the palates of young and old alike and makes everyone happy.






For the braciole:

  • 8 slices of beef meat (in Apulia common use of horse meat)
  • parsley to taste
  • black pepper to taste
  • grated Pecorino Romano cheese
  • garlic to taste

For the Sauce and Pasta:

  • 2 jars of tomato puree (Passata di pomodoro)
  • 1 onion
  • 1/2 cup of white wine
  • extra virgin olive oil to taste
  • grated Pecorino Romano cheese to taste
  • 2 bay leaves
  • red pepper to taste
  • salt to taste
  • 14 oz of orecchiette pasta



Take a slice of meat, lay it on a flat surface and flatten it with a meat tenderizer.

Place on each slice the stuffing, consisting of minced garlic and parsley, shavings of grated cheese or pecorino, a pinch of chili, a pinch of salt and pepper.

Close the slice of meat on itself, wrapping it as if it were a roulade and tightening it well so that the filling does not spill out.

Once the roulade is completed, you need to “seal” it with some toothpicks or string.

At this point you can proceed with cooking the chops in the tomato puree.

Take a pan and place the roulades and chopped onion inside it and brown them well with a little extra virgin olive oil.

Add the rest of the cheese, letting it all blend together, and then deglaze over moderate heat with white wine.

Once the wine has evaporated, add the tomato puree, a pinch of chili pepper, chopped basil, dilute with a little water to prevent the sauce from becoming thick and let the chops cook slowly, covering them with a lid and over very low heat for about 3 hours, turning them gently from time to time.

Season with salt after a while and continue cooking.

The cooking time varies depending on the meat used; for horse meat it is necessary to leave the ragout cooking for 4 to 5 hours.

Before finishing cooking the meat sauce you can proceed with cooking the orecchiette and, once ready, they should be dressed with the sauce obtained from cooking the meat; serve the orecchiette with a generous handful of pecorino cheese and the chops as a second course.

The meal is rounded off with some excellent local red wine and homemade bread to make the scarpetta.

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