Orecchiette al Ragù di Braciole

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Спосіб приготування

Крок за кроком

1. 1

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

   Близько 2 хв

   Примітка кухаря: Pound the beef slightly if the slices are too thick.

2. 2

   Season the beef with salt and black pepper.

   Близько 1 хв

3. 3

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

   Близько 5 хв

   Примітка кухаря: 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.

   Близько 5 хв

   Примітка кухаря: 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.

   Близько 2 хв

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.

   Близько 10 хв

   Примітка кухаря: 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.

   Близько 7 хв

   Примітка кухаря: 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.

   Близько 1 хв

   Примітка кухаря: 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.

   Близько 5 хв

10. 10

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

    Близько 5 хв

11. 11

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

    Близько 1 хв

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.

    Близько 3 год

    Примітка кухаря: 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.

    Близько 2 хв

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.

    Близько 10 хв

    Примітка кухаря: 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.

    Близько 1 хв

16. 16

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

    Близько 2 хв

17. 17

    Garnish with extra grated pecorino romano cheese before serving.

    Близько 1 хв