World Flavors Cookbook

Braciole al Sugo

Neapolitan beef rolls stuffed with pine nuts, raisins, cheese, and herbs, slow-braised in tomato sauce.

Cuisine: Italy

Ingredients

• 8 thin beef or pork escalopes
• 4 tbsp pine nuts
• 4 tbsp raisins
• 4 tbsp Pecorino, grated
• Fresh parsley
• 600g tomato passata
• 1 onion, diced
• 150ml red wine
• Olive oil

Instructions

1. Lay out escalopes. Top with pine nuts, raisins, Pecorino, and parsley.
2. Roll tightly and secure with toothpicks or string.
3. Brown rolls in olive oil. Set aside.
4. Saute onion, add passata and wine.
5. Add braciole. Braise on low heat for 1.5-2 hours.
6. The tomato sauce becomes the pasta sauce for the first course.