Orecchiette with braciole and ragu

Don’t panic when I tell you the main ingredient is horsemeat🙂 It works just as well with beef. Thanks to Antonella for the recipe. If you are wondering why there are more photos than normal, I prepared this dish so I could post the recipe on another forum. If you like you can serve the sauce with the pasta as the first course, and the braciole as the second course.

Ingredients for 4 people

Braciole ingredients

Braciole ingredients

  • 400g of pasta
  • 400g thinly sliced steak (horse or beef)
  • A few cloves of garlic, finely chopped
  • A few spigs of parsley, finely chopped
  • Some grated Grana or parmesan
  • 500g tomatoes – If you can’t get really ripe ones, use tinned.
  • 1 carrot, finely chopped
  • 1 stick of celery, finely chopped
  • 1 onion, finely chopped
  • Fresh basil
  • Cocktail sticks

And last but not least🙂

Good red wine

Good red wine

  • It can be served with just about any type of pasta, but here they use orecchiette (little ears).
  • First peel, deseed and chop the tomatoes. It’s much easier if you cut an x in each one and blanch for about a minute. The skin virtually falls off.
  • Then prepare the braciole. Cut the meat into stips about 5cm wide. Put a little garlic, parsley and Grana on each strip. Roll up and fasten with a cocktail stick
Assembling the braciole

Assembling the braciole

    1. Brown the braciole in a heavy pot – one that’s good for slow cooking. Remove and put to one side.
    2. Add the carrot, onion and celery to the same pot. Fry gently until the onion is well coloured.

Braciole frying tritata

    1. Return the braciole to the pot and add a good slug of red wine. Cook until the wine has almost reduced to nothing

Braciole reducing wine

    1. Then add the tomatoes, cover and cook over a very low heat. Cooking time depends on the meat. It should be very tender, but not falling apart. Check every now and again with a sharp knife or a skewer to see when they’re done. Mine took about 3 hours.

Braciole cooking

  1. When they are done, remove the braciole from the sauce. Chuck in a bit of chopped basil. Toss the cooked pasta in a little of the sauce and divide between 4 plates. Remove the cocktail sticks and put 4 or 5 braciole on each plate. Top with more of the sauce, sprinkle on some parmesan and we’re away🙂 Alternatively, serve the sauce with the pasta as the first course, followed by the braciole as the second course.

Braciole finished dish

I’ve just found out that Tony Soprano’s recipe for ‘Braciole’ (or Brazhool :-) )appears in The Soprano Family Cookbook They serve it with ziti though. Would they be the famous ‘Grandma’s ziti’ we were always hearing about :-)

5 thoughts on “Orecchiette with braciole and ragu

  1. Ciao Carole

    The problem I have here is getting my friends to agree on what is ‘the’ recipe for anything. With the above recipe I managed to pin then down, more or less, as to what should go into the braciole. I’ll let you know if they ever agree on the ragu🙂. It seems equally split at the moment between no meat (the flavour coming from the slow cooked braciole) and a mix of lamb, beef, and pork. There is another faction who insists that the meat should all be on the bone!

    If you want to keep a group of Italians occupied, ask them the correct recipe for something. They will argue for HOURS…
    🙂

  2. I make my braciole adding ground meat to the above recipe(lean beef and pork). That’s how I learned from my family. I grew up in Ciociaria, in the Lazio region…and as I always heard…”E’ la salsa che conta!”. It’s the sauce that counts.
    Ciao!
    Carole

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