Traditionally, Italy, on Sunday afternoon, the inevitable pasta al ragu is king. Unlike Northern Italy, especially in the city of Bologna to which we owe the magnificent recipe Bolognese sauce with minced meat, preferred in the South another type of ragu prepared with generous chunks of beef or sausage, meatballs (polpette, make sure house!), etc. Another difference is the ragu in the South is prepared “no frills”. Forget carrot and celery, onion enough!
Today, we will offer you a recipe ragu typical of Campania and Puglia: the braciola with tomato sauce. In reality, there are two dishes in one. Indeed, braciola (low side) is stuffed and baked in tomato sauce, which allows for both an excellent tomato sauce for pasta, primo and a tasty piece of meat for secondo.
You can also prepare braciola with other sliced beef pieces, like the slice or whiting. The following recipe is not the real Neapolitan recipe, where you can find ham, bacon, cheese and sometimes eggs. This is a lighter recipe that comes from the mamma u. Follow the leader …
Ingredients for 4 people
- Lower rib beef – 1 slice 400 g
- Average diameter of sausage – 3 times the length of the Braciola
- Tomato coulis – 1l
- Onions – 1
- Red Wine – 1/2 cup
- Extra virgin olive oil
- Garlic – 2 cloves
- Fresh parsley
- Freshly ground pepper
Preparing the Braciola in tomato sauce
Start by chopping garlic and parsley. Post your beef slice on a work plan, the salt-and pepper lightly on both sides, then cover it with garlic and parsley. Cut the sausage into 3 pieces, length of braciola.
Then, put a sausage on the side of the chuck, wrap it up tightly, and play operation to the other edge of the wafer. Put it all together, like a roast.
In a pot, pour a little olive oil, made blondir a sliced onion and a clove of garlic and drop the braciola and have it come back consistently. Add a pinch of oregano.
When browned, pour red wine and raise the heat to evaporate the alcohol, then add the tomato sauce, salt, and bring to a boil.
Then turn down the heat to maximum and simmer for two long hours, half-covered. Warning sauce does not boil, just release some bubbles, one after the other. Stir occasionally and, if necessary, add a few tablespoons of hot water to allow prolonged cooking. When cooked, the sauce should be well-dense.
Cook the pasta in plenty of salted water. When al dente, drain and pour into a deep dish. Using a ladle, then add the tomato sauce over the pasta, mix well and serve immediately with grated Italian cheese.
Book the braciola warm and serve it in a second time, trench and the rest topped with tomato sauce. Bon Appetite!
You can also this dish “2 in 1” for two meals. If you choose to start with the braciola, be sure to put the tomato sauce in the fridge once it has cooled to prevent it became acidic, and keep it up two days in the refrigerator.