Ragù Napoletano with Braciole
Tender beef braciole braised in a classic Neapolitan tomato ragù. Simple, deeply flavorful, and naturally one-pot—ready in under an hour.
- Total time
- 55 min
- Servings
- 4
- Calories
- 420
- Protein
- 42g
Ingredients
- 1.5 lbs beef chuck or shoulder, sliced thin into 4 steaks
- ½ tsp salt and pepper to taste
- ⅓ cup parmesan cheese, grated
- ¼ cup fresh parsley, chopped
- 3 cloves garlic, minced
- 28 oz canned crushed tomatoes
- 3 tablespoons olive oil
Instructions
- 1
Place each beef slice on the cutting board and lay it flat so it covers more surface area. Season both sides with 0.5 teaspoon total salt and pepper.
- 2
In a small bowl, mix 0.33 cup parmesan, 0.25 cup parsley, and 3 minced garlic cloves until combined—this is your filling.
- 3
Spread 1 tablespoon of the filling evenly across the center of each beef slice, leaving a 1-inch border on all sides.
- 4
Roll each slice tightly from one narrow end to the other, like a burrito, so the filling stays inside. Set aside on a plate.
- 5
Heat 3 tablespoons olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until the oil shimmers and moves quickly when you tilt the pot, about 90 seconds.
- 6
Place all 4 braciole rolls seam-side down in the hot oil. Do not move them for 3 minutes so they brown; you'll see the bottom edges turn dark golden-brown.
- 7
Flip each braciole carefully with tongs so the other side faces the pot. Cook without moving for another 2 minutes until that side is also golden-brown.
- 8
Pour 28 ounces crushed tomatoes directly into the pot around the braciole, tilting the can to get every drop. Do not stir; let it flow around the meat.
- 9
Reduce heat to medium-low and cover the pot partially with a lid, tilting it slightly so steam can escape. Simmer for 30 minutes until the sauce thickens and darkens, and the meat is very tender.
- 10
Remove the pot from heat. Taste the sauce and add a pinch of salt if needed—the parmesan and filling already added salt, so taste first.
- 11
Transfer each braciole to a shallow bowl or plate using a slotted spoon. Pour the ragù sauce over the top and around the meat.
Tools you’ll need
- cutting board
- chef's knife
- small mixing bowl
- large Dutch oven or heavy-bottomed pot with lid
- slotted spoon
- tongs
- measuring spoons
- measuring cups
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