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