Orecchiette al Ragù di Braciole

Pregătirea ingredientelor

Ingrediente

Mod de preparare

Pas cu pas

1. 1

   Lay out the beef top round slices on a clean surface.

   Aproximativ 2 min.

   Nota bucătarului: Pound the beef slightly if the slices are too thick.

2. 2

   Season the beef with salt and black pepper.

   Aproximativ 1 min.

3. 3

   Distribute the prosciutto, pecorino romano cheese, minced garlic, and fresh parsley evenly over each beef slice.

   Aproximativ 5 min.

   Nota bucătarului: Don't overfill the braciole to ensure they roll and stay together easily.

4. 4

   Carefully roll each beef slice tightly, then secure with kitchen twine or toothpicks.

   Aproximativ 5 min.

   Nota bucătarului: Ensure they are tightly rolled to prevent filling from escaping during cooking.

5. 5

   Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.

   Aproximativ 2 min.

6. 6

   Sear the braciole on all sides until nicely browned, about 2-3 minutes per side. Remove them from the pot and set aside.

   Aproximativ 10 min.

   Nota bucătarului: Browning adds significant depth of flavor to the sauce.

7. 7

   Add the chopped yellow onion to the same pot and sauté until softened and translucent, about 5-7 minutes.

   Aproximativ 7 min.

   Nota bucătarului: Scrape up any browned bits from the bottom of the pot to incorporate into the sauce.

8. 8

   Stir in the minced garlic and tomato paste, cooking for another minute until fragrant.

   Aproximativ 1 min.

   Nota bucătarului: Cooking the tomato paste briefly enhances its flavor.

9. 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.

   Aproximativ 5 min.

10. 10

    Add the crushed tomatoes and fresh basil leaves to the pot. Bring the sauce to a gentle simmer.

    Aproximativ 5 min.

11. 11

    Return the seared braciole to the pot, ensuring they are mostly submerged in the sauce.

    Aproximativ 1 min.

12. 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.

    Aproximativ 3 ore

    Nota bucătarului: Stir occasionally to prevent sticking and ensure even cooking. The longer it simmers, the more tender the meat and flavorful the sauce.

13. 13

    Once cooked, carefully remove the braciole from the sauce. Remove and discard the kitchen twine or toothpicks.

    Aproximativ 2 min.

14. 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.

    Aproximativ 10 min.

    Nota bucătarului: Reserve a cup of pasta water before draining, in case you need to adjust the sauce consistency.

15. 15

    Drain the pasta and add it directly to the ragù, tossing to coat.

    Aproximativ 1 min.

16. 16

    Slice the braciole into thick rounds or serve whole with the pasta and sauce.

    Aproximativ 2 min.

17. 17

    Garnish with extra grated pecorino romano cheese before serving.

    Aproximativ 1 min.