Neapolitan Braciole in Sauce

Name: Neapolitan Braciole in Sauce
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4
Ingredients: Sliced beef 150 g per slice, of Shoulder or Blade 4; Tomato purée 3 cups; Red wine 3 tbsp; Yellow onions 2.1 oz; Raisins 1 ½ tbsp; Pine nuts 1 tbsp; Pecorino Romano PDO cheese 0.4 oz; Garlic clove 1; Parsley to taste; Fine salt to taste; Black pepper to taste; Extra virgin olive oil to taste

it es de fr br

347

Calories per serving

Energy Kcal 347
Carbohydrates g 9
of which sugars g 9
Protein g 35.5
Fats g 18.7
of which saturated fat g 4.2
Fiber g 101.2
Cholesterol mg 3.1
Sodium mg 446

Gluten Free
Lactose Free

Difficulty: Easy
Prep time: 30 min
Cook time: 40 min
Makes: 4
Cost: Low

PRESENTATION

Neapolitan braciole is a dish that totally captures the essence of Campania’s colorful food culture. These Italian beef rolls owe their tender texture to being simmered in a rich braciole in tomato sauce—alongside pork ribs, sausages and meatballs. And here's the thing: the slow cooking process is key. Really key. It transforms the meat into moist, flavor-packed bites. In Campania, preparing ragù is more than just cooking; it's, like, a family tradition. The day is spent together, as the kitchen fills with the inviting aroma of bubbling sauce. The braciole recipe isn’t just about the meal; it’s about sharing stories and creating memories while waiting for the food to become even better with time. And when it's finally ready, dipping crusty bread into the sauce captures all those tangy and sweet notes from the tomatoes and meats.

Across Naples and Southern Italy, you’ll notice slight variations in these traditional braciole. Some families add pine nuts and raisins to the filling, while others go for a simpler mix of parsley, cheese and garlic. But really, despite these differences, the result is always the same—Neapolitan braciole so tender that a knife is pretty much unnecessary. The braciole cooking method emphasizes low and slow heat, allowing flavors to develop until the sauce is rich and the beef just falls apart. Whether served with pasta or on their own with extra sauce, everyone agrees that the wait is worthwhile. Seriously good. This dish turns a Sunday into something special, highlighting the joy of spending time together and continuing a cherished tradition. Each bite offers a taste of Campania’s history and the kind of home-cooked meal that draws people back to the table, time and again.

The warmth and love poured into making Neapolitan braciole are what make it a beloved staple in Italian cuisine, providing not just nourishment but also a sense of connection and celebration. It's a culinary experience that brings a piece of Southern Italy into homes everywhere, reminding us of the beauty found in tradition and togetherness. So... So good.

How to prepare Neapolitan Braciole in Sauce

To prepare the Neapolitan braciole in sauce, start with the latter. Thinly slice a cleaned onion 1, place it in a saucepan where you've poured some oil and let it stew for 5 minutes on low heat 2. Once the onion is sweated, add the tomato purée 3,

stir and let it cook for half an hour to reduce, covering with a lid; season with salt 4. Meanwhile, prepare the filling for the braciole. Finely chop the parsley and garlic 5. Then coarsely chop raisins and pine nuts 6

and now that you have everything, pound the meat slices to thin them 7. On the first meat slice, place some parsley and garlic 8, then raisins and pine nuts, and finally a sprinkle of pecorino and pepper 9.

Roll up 10 and secure with skewers 11. Repeat for all. Then, in a pan, heat the oil and a clove of garlic, add the meat slices 12

and quickly brown them to seal the surface 13. Remove the garlic 14 and deglaze with red wine 15.

As soon as the alcohol has evaporated, add the cooked sauce 16 and let it infuse for a few more minutes, avoiding overcooking the meat 17. Here are your Neapolitan braciole in sauce ready, enjoy your meal 18.

Storage

It is recommended to consume the Neapolitan braciole in sauce immediately because the texture tends to become tough. However, you can store them for a couple of days in the refrigerator. If you prefer, you can also freeze them, better if cooked and if you have used fresh ingredients.

Tip

Originally, Neapolitan braciole in sauce are prepared together with the ragù, so they should be simmered along with all the meat pieces and then covered in purée, cooking for a couple of hours which results in tender meat. However, if you follow our quick version, we recommend keeping an eye on the cooking, thus cooking the meat for a very short time to preserve the texture. Therefore, alternatively, you can follow these instructions or our faster version. The filling, however, varies from family to family: olives, anchovies, breadcrumbs, and even eggs. Tell us yours!

For the translation of some texts, artificial intelligence tools may have been used.

Neapolitan Braciole in Sauce

PRESENTATION

How to prepare Neapolitan Braciole in Sauce

Storage

Tip

RELATED RECIPES