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Pasta with Braciole

A classic Sunday dish from Naples, Pasta with Braciole combines pasta with a rich tomato sauce slowly cooked alongside traditional beef rolls stuffed with garlic, parsley, cheese, and seasonings. The sauce flavors the pasta, while the braciole are traditionally served as the second course.
Portata first course
Cucina napoletana
Preparazione 30 minuti
Cottura 4 ore
Tempo totale 4 ore 30 minuti
Servings 6
Calories 680kcal

Equipment

  • Large heavy-bottomed pot
  • Kitchen twine or toothpicks
  • Knife
  • Cutting board
  • Wooden spoon
  • Large pasta pot
  • Colander

Ingredienti

  • For the Braciole
  • 8 thin slices beef top round or flank steak
  • 2 cloves garlic minced
  • 3 tablespoons chopped fresh parsley
  • 50 g grated Pecorino Romano cheese
  • Salt to taste
  • Black pepper to taste
  • For the Sauce
  • 1 liter tomato passata
  • 200 g tomato paste
  • 1 onion finely chopped
  • 4 tablespoons extra virgin olive oil
  • 150 ml red wine
  • Salt to taste
  • For the Pasta
  • 500 g ziti rigatoni, or paccheri
  • Salt for the cooking water

Istruzioni

  • Lay the beef slices flat and season with salt and black pepper.
  • Sprinkle each slice with garlic, parsley, and Pecorino cheese.
  • Roll the meat tightly and secure with kitchen twine or toothpicks.
  • Heat the olive oil in a large pot over medium heat.
  • Add the onion and cook until softened.
  • Add the braciole and brown them on all sides.
  • Pour in the red wine and allow it to evaporate.
  • Stir in the tomato paste.
  • Add the tomato passata and season lightly with salt.
  • Bring to a gentle simmer.
  • Cover partially and cook over very low heat for 3 to 4 hours, stirring occasionally.
  • Bring a large pot of salted water to a boil.
  • Cook the pasta until al dente and drain.
  • Toss the pasta with several ladles of the sauce.
  • Serve the pasta first, topped with additional sauce.
  • Serve the braciole afterward as the main course.

Note

In Naples, braciole are often part of the traditional Sunday lunch.
Some families add pine nuts, raisins, or cured meats to the filling.
Broken ziti are a particularly traditional pasta choice.
The long cooking time allows the flavors of the meat and tomato sauce to blend perfectly.