QiMeal
Braciole alla Napoletana
Braciole alla Napoletana · ready in 2 h 10 min · 4 servings · 556 kcal per serving · medium · 10 ingredients
A Campanian classic of thin beef rolls tucked with pine nuts, raisins, pecorino, and garlic, then gently braised in tomato ragu until tender and deeply savory.
- Prep
- 20 min
- Cook
- 1 h 50 min
- Total
- 2 h 10 min
- Serves
- 4
- kcal
- 556
- Difficulty
- medium
Ingredients · 4 servings
- 4Beef slice, thin
- 30 gPine nut
- 40 gRaisin
- 60 gPecorino, grated
- 2 cloveGarlic, minced
- 700 gTomato ragu
- 2 tbspOlive oil
- 1 tspSalt
- ½ tspBlack pepper, ground
- 150 mlWater
Equipment
stove, cutting board, knife, meat mallet, kitchen twine, heavy pot, tongs, measuring spoons, spoon, wooden spoon, serving platter
Instructions
- Mise en place
Gather measured ingredients and set out a cutting board, knife, meat mallet, kitchen twine, heavy pot, tongs, and measuring spoons. · 2 min
What to look for: All ingredients are measured and tools are within reach.
- Flatten beef
Lay beef slices on the board, pound lightly to an even thin sheet, then season both sides with salt and black pepper. · 5 min
What to look for: The slices look evenly thin with no torn edges.
- Add filling
Scatter pecorino, pine nuts, raisins, and garlic over each slice, keeping the edges clear for tight rolling. · 6 min
What to look for: The filling is spread evenly across the center of each slice.
- Roll braciole
Roll each slice firmly around the filling, tuck in the sides, and tie with kitchen twine so the rolls hold their shape. · 4 min
What to look for: Each roll is compact and the filling is enclosed.
- Brown rolls
Heat olive oil in the heavy pot, add the rolls, and brown them on all sides without crowding. · 8 min
What to look for: The outside of each roll is browned in spots.
- Braise in ragu
Add tomato ragu and water, scrape the pot, cover partly, and simmer gently until the beef is tender. · 1 h 30 min
When it is done: Beef reaches at least 63°C / 145°F and yields easily when pierced.
- Thicken sauce
Uncover the pot and simmer until the ragu lightly coats a spoon, then rest the rolls in the sauce for 5 minutes. · 12 min
What to look for: The sauce looks glossy and clings lightly to the spoon.
- Serve hot
Serve the braciole hot with plenty of ragu spooned over the top, removing the twine just before plating. · 3 min
What to look for: The rolls are glossy, tender, and well coated with ragu.
Nutrition (per serving)
| kcal | 556 |
|---|---|
| Protein | 42 g |
| Carbohydrates | 26 g |
| of which sugars | 15 g |
| Fat | 32 g |
| of which saturated | 9 g |
| Fibre | 5 g |
| Sodium | 1379 mg |
Nutri-ScoreC
Allergens
Contains: milk, tree nuts
Storage and reheating
- Fridge: up to 3 days
- Freezer: yes, up to 2 months
- Warm gently in a covered pan with a splash of water until the sauce bubbles and the beef is hot throughout.
Ingredient substitutions
Olive oil
- Butter: Use only if olive oil is unavailable, noting a richer taste.
Water
- Tomato ragu: Use extra ragu for a thicker and more tomato rich braise.
