For 4 people


  • Pasta for the number of people dining
  • Cooking twine

For Braciole (Italian beef rolls)

  • 4 thin slices veal, about 6" by 8” (1 lb)
  • 4 slices bacon
  • 1/4 c pine nuts
  • 48 dried sultanas
  • 2 tbsp. parsley
  • 1/4 c Parmigiano Reggiano
  • 1 clove garlic
  • Salt and pepper
  • 1 tbsp. extra virgin olive oil

For Genovese sauce

  • 1 1/3 lb carrots
  • 1 1/2 lb onions
  • 2 slices bacon
  • 1 c dry white wine
  • Salt



  1. Finely chop all 6 pieces of bacon for the brachiole
  2. Roughly cut Italian parsley
  3. Grate Parmigiano
  4. Chop the garlic
  5. Finely chop the carrots and onions (faster with a food processor)


  1. Arrange 4 slices of meat, add salt and pepper, and sprinkle chopped bacon (4 slices) evenly on top.
  2. Sprinkle pine nuts, sultana raisins, coarsely chopped parsley, grated Parmigiano, and chopped garlic evenly on top.
  3. While pressing tightly, roll it tightly and tie it with a cooking twine.
  4. Put the remaining chopped bacon (2 pieces) in a Dutch oven or pot heated with olive oil and cook well over high heat.
  5. Take out the bacon, put 4 bracioles and brown the entire surface.
  6. Add half (1/2 cup) of white wine and simmer until reduced by half.
  7. Take out the braciole, add finely chopped carrots and onions and cook on medium heat for about 5 minutes.
  8. Put the bacon back in the pot, add the remaining white wine (1/2 cup), simmer for another 5 minutes, and season with salt.
  9. Put the Braciole back in the pot, cover and simmer over low heat for 30 minutes.
  10. Take out the braciole, cover and simmer over low heat for another two and a half hours.
  11. Keep an eye on the bottom so it does not burn. If at risk, at a little water.
  12. Boil the pasta, while returning the braciole to the pot to warm it.
  13. Toss the cooked pasta and sauce, and put the sliced ​​braciole to complete.