Orecchiette al Ragù di Braciole
This hearty Southern Italian dish features tender beef braciole simmered in a rich tomato sauce, served with orecchiette pasta. The braciole are rolled and tied, then slow-cooked to perfection, infusing the sauce with deep flavor. It's a comforting and robust meal, ideal for a substantial dinner.
En original opskrift af Forkin
- Tid i alt
- 3 t. 30 min.
- Portioner
- 4
- Sværhedsgrad
- Mellem
Allergenoplysninger: kan indeholde mælk og sulfitter. Kontrollér altid ingrediensernes emballage, hvis du har allergi.
Klargøring
Ingredienser
braciole
- 600 gbeef top round, thinly sliced
- 1 tsk.salt
- 0,5 tsk.black pepper
braciole filling
- 60 gprosciutto, thinly sliced
- 30 gpecorino romano cheese, grated
- 2 fedgarlic, minced
- 15 gfresh parsley, chopped
sauce
- 3 spsk.olive oil
- 1 stk.yellow onion, finely chopped
- 2 fedgarlic, minced
- 2 spsk.tomato paste
- 800 gcrushed tomatoes, canned
- 120 mlred wine
- 4 stk.fresh basil, leaves
pasta
- 400 gorecchiette pasta
garnish
- 30 gpecorino romano cheese, grated(valgfrit)
Udstyr
grater · dutch oven · large pot · cutting board · knife · kitchen twine
Fremgangsmåde
Trin for trin
- 1
Lay out the beef top round slices on a clean surface.
Ca. 2 min.
Kokkens note: Pound the beef slightly if the slices are too thick.
- 2
Season the beef with salt and black pepper.
Ca. 1 min.
- 3
Distribute the prosciutto, pecorino romano cheese, minced garlic, and fresh parsley evenly over each beef slice.
Ca. 5 min.
Kokkens note: Don't overfill the braciole to ensure they roll and stay together easily.
- 4
Carefully roll each beef slice tightly, then secure with kitchen twine or toothpicks.
Ca. 5 min.
Kokkens note: Ensure they are tightly rolled to prevent filling from escaping during cooking.
- 5
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Ca. 2 min.
- 6
Sear the braciole on all sides until nicely browned, about 2-3 minutes per side. Remove them from the pot and set aside.
Ca. 10 min.
Kokkens note: Browning adds significant depth of flavor to the sauce.
- 7
Add the chopped yellow onion to the same pot and sauté until softened and translucent, about 5-7 minutes.
Ca. 7 min.
Kokkens note: Scrape up any browned bits from the bottom of the pot to incorporate into the sauce.
- 8
Stir in the minced garlic and tomato paste, cooking for another minute until fragrant.
Ca. 1 min.
Kokkens note: Cooking the tomato paste briefly enhances its flavor.
- 9
Pour in the red wine, scraping the bottom of the pot to deglaze, and let it simmer until reduced by half, about 3-5 minutes.
Ca. 5 min.
- 10
Add the crushed tomatoes and fresh basil leaves to the pot. Bring the sauce to a gentle simmer.
Ca. 5 min.
- 11
Return the seared braciole to the pot, ensuring they are mostly submerged in the sauce.
Ca. 1 min.
- 12
Reduce the heat to low, cover the pot, and simmer for at least 2.5 to 3 hours, or until the braciole are very tender.
Ca. 3 t.
Kokkens note: Stir occasionally to prevent sticking and ensure even cooking. The longer it simmers, the more tender the meat and flavorful the sauce.
- 13
Once cooked, carefully remove the braciole from the sauce. Remove and discard the kitchen twine or toothpicks.
Ca. 2 min.
- 14
While the braciole are resting, cook the orecchiette pasta according to package directions in a separate pot of salted boiling water until al dente.
Ca. 10 min.
Kokkens note: Reserve a cup of pasta water before draining, in case you need to adjust the sauce consistency.
- 15
Drain the pasta and add it directly to the ragù, tossing to coat.
Ca. 1 min.
- 16
Slice the braciole into thick rounds or serve whole with the pasta and sauce.
Ca. 2 min.
- 17
Garnish with extra grated pecorino romano cheese before serving.
Ca. 1 min.
Bevar den gode smag
Store leftover ragù and braciole in an airtight container in the refrigerator.
Gently reheat on the stovetop over low heat, adding a splash of water or broth if needed, or in the microwave.