ORECCHIETTE PASTA WITH BRACIOLE SAUCE: THE AUTHENTIC APULIAN RECIPE
Orecchiette with braciole sauce is a classic Sunday recipe from Puglia, Italy. It takes about 30 minutes to prepare and simmers for about 3 hours in one large pan, and it serves 4.
Tender rolled beef braciole cook slowly in tomato sauce, then get tossed with orecchiette pasta for a hearty, traditional meal.
Why You’ll Love This Recipe
- Authentic: A dish deeply rooted in Apulian tradition, bringing the taste of Italy to your table.
- Comforting: Perfect for cozy family gatherings, especially during colder seasons.
- Versatile: Combines pasta and a hearty meat dish in one meal.
Cooking Time
- Preparation Time: 30 minutes
- Cooking Time: 3–5 hours (depending on the meat)
- Total Time: 3 ½–5 ½ hours
- Servings: 4
Serving Suggestions
- Pair with a robust local red wine like Primitivo or Negroamaro.
- Serve with a side of fresh, crusty bread for the ultimate dining experience.
Tips
- Meat Choice: Traditional recipes use horse meat, but beef is a common substitute.
- Simmer Low and Slow: Long cooking times ensure tender braciole and a deeply flavorful sauce.
Storage and Leftovers
Store leftover braciole and sauce in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove, adding a splash of water if the sauce has thickened. The flavor actually improves overnight as it sits.
Frequently Asked Questions
What is braciole?
Braciole is a thin slice of meat rolled around a filling, in this recipe garlic, parsley and grated Pecorino Romano, then simmered in tomato sauce.
Can I use beef instead of horse meat?
Yes. This recipe already lists beef as the main option; horse meat is the traditional Apulian choice but beef is a common and widely used substitute.
How long does this recipe take?
Prep takes about 30 minutes. The braciole then simmer in the sauce for about 3 hours with beef, or 4 to 5 hours if using horse meat.
What do I serve with orecchiette and braciole?
The orecchiette is usually served first, dressed in the braciole sauce and grated Pecorino Romano. The braciole itself follows as a second course, with crusty bread for scarpetta and a glass of Primitivo or Negroamaro.
Can I make the sauce ahead of time?
Yes, this is traditional. The sauce and braciole reheat well and many cooks feel the flavor improves after resting overnight.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 620 kcal |
| Protein | 32 g |
| Carbohydrates | 58 g |
| Fat | 28 g |
| Saturated Fat | 9 g |
| Fiber | 6 g |
| Sodium | 800 mg |
Buon Appetito!
Orecchiette with braciole sauce is more than just a meal—it’s a celebration of Pugliese tradition and flavors. Gather your loved ones and savor this rich, hearty dish that embodies the warmth of southern Italy.
Orecchiette Pasta With Braciole Sauce Recipe
Ingredients
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
Instructions
- 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, 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.
