Braciole
Napoletane
Neapolitan beef rolls in tomato sauce
Beef rolls filled with pecorino, parsley, pine nuts and raisins simmer slowly in tomato sauce until tender.
Stuffed beef rolls in tomato sauceRolled beef,
a Neapolitan ragù.
Braciole napoletane are thin slices of beef wrapped around a filling of cheese, garlic and parsley, with pine nuts and raisins adding texture and sweetness. The tied rolls simmer gently in tomato sauce until the meat is tender and the filling has flavored the sauce.
They belong to the Neapolitan ragù tradition in Campania, where the sauce can dress a first course of pasta and the meat follows as a secondo. Other southern regions have their own braciole, with different fillings and cooking methods. Here the name means the Neapolitan tomato-braised version.
Explore by food: Meat
Let’s make braciole napoletane.
Four tied beef rolls simmer gently until a fork slides easily into the meat.
Four beef rolls, one per person as a second course.
What you’ll need
Beef rolls
- 600 gbeef topside or top round, cut into 4 large thin slices
- 40 gPecorino Romano, finely grated
- 20 gpine nuts, roughly chopped
- 20 graisins
- 1 clovegarlic, finely chopped
- 15 gflat-leaf parsley, 10 g chopped and 5 g leaves for serving
- ¼ tspblack pepper
Sauce
- 30 mlextra-virgin olive oil
- 1 smallonion, about 100 g, finely chopped
- 100 mldry red wine
- 700 gtomato passata
- 550 mlwater, divided between soaking and braising
- to tastefine salt
The 180-minute cooking estimate allows for browning, the onion and wine, a 2½-hour braise and a short sauce reduction. Tougher slices may need longer; use tenderness as the endpoint. Pasta for a separate first course is not included in this recipe.
How to make it
- 01
Soak and flatten
Soak the raisins in 150 ml warm water for 10 minutes, then drain and chop. Pound each beef slice between sheets of baking paper to an even 4–5 mm, taking care not to tear it.
- 02
Fill and tie
Mix the raisins, pine nuts, garlic, chopped parsley, Pecorino and pepper. Divide over the beef, leaving a 2 cm border. Fold the sides inward, roll up firmly and tie each parcel securely with kitchen string.
- 03
Brown the rolls
Heat the oil in a heavy 24 cm casserole over medium heat. Brown the rolls on all sides, about 8 minutes, then lift out. Add the onion and cook gently for 8 minutes until soft. Pour in the wine and simmer for 3 minutes, scraping the base.
- 04
Braise gently
Return the rolls, add the passata and 250 ml water, and bring to a gentle simmer. Cover with the lid slightly ajar and cook on very low heat for 2–2½ hours, turning every 30 minutes, until fork-tender. Add the remaining 150 ml water in small amounts if the sauce thickens before the beef softens.
- 05
Finish and serve
If needed, lift out the tender rolls and simmer the sauce uncovered for about 5 minutes until it coats a spoon. Taste for salt. Return the rolls, turn off the heat and rest for 5 minutes. Remove every piece of string and serve with sauce and the parsley leaves.
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