If there is one dish that takes me straight back to my childhood in the Gargano, it is this one. Every Sunday, without fail, my family gathered around a table that smelled of slow-cooked beef, tomato and bay leaves. This is not just a recipe. It is a ritual.
Ingredients
For the braciole (serves 4)
- 4 thin slices of beef (topside or flank steak), about 150g each
- 2 cloves of garlic, finely chopped
- A large handful of fresh flat-leaf parsley, chopped
- 40g Grana Padano or Parmigiano Reggiano, grated
- Kitchen twine or 3 wooden toothpicks per roll
- Salt and black pepper
For the ragu
- 800g good quality crushed tomatoes (San Marzano or Pugliese)
- 1 medium onion, finely sliced
- Half a glass of dry red wine
- 2 bay leaves
- 4 tbsp extra virgin olive oil
- Salt to taste
For the pasta
- 400g orecchiette (dried or fresh)
- Grana Padano or Parmigiano Reggiano to serve
Method
Prepare the braciole
Lay the beef slices flat on a board and pound them thinner with a meat mallet. Mix together the garlic, parsley and Grana Padano. Season with salt and pepper. Spread a tablespoon of filling onto each slice of beef. Roll each slice tightly and secure with kitchen twine or 3 toothpicks.
Brown the meat
Heat the olive oil in a large heavy-bottomed pot over medium-high heat. Brown the braciole on all sides until they have a deep golden crust — about 8 minutes. Remove and set aside. In the same oil, gently cook the onion for 5 minutes until soft.
Build the ragu
Pour in the red wine and let it bubble for 2 minutes. Add the crushed tomatoes, bay leaves and a pinch of salt. Return the braciole to the pot. Bring to a gentle simmer, cover with a lid slightly ajar, and cook on the lowest possible heat for at least 3 hours, stirring occasionally.
Cook the pasta
When the ragu is deep red and the braciole are tender, cook the orecchiette in plenty of salted boiling water until al dente. Drain and toss with several generous ladles of ragu.
Serve
Plate the orecchiette and finish with a generous grating of Grana Padano or Parmigiano. Serve the braciole alongside as a second course, with crusty bread to mop up the remaining sauce.
My tips
- The longer the ragu cooks, the better it tastes. Three hours is the minimum — four is even better.
- Use the best canned tomatoes you can find. In Southern Italy we use San Marzano or local Pugliese tomatoes.
- Do not rush the browning of the meat. That crust is where the flavour lives.
- Leftover ragu freezes beautifully for up to three months.
Leave a comment
Did you try this recipe? Do you have a memory, a variation or a question? Write to me — I read everything and reply personally.