Italian Beef Braciole

Why settle for a simple sauce when we can make a succulent ragù with pieces of beef, pork ribs, meatballs, sausages and finally some meat rolls that bear the name of Neapolitan chops with sauce. Few ingredients are enough for these rolls, a little bread with which to make “scarpetta” is essential and a pinch of patience that never hurts.

• Beef Roast
• Garlic
• Pine nuts
• Pecorino
• Parsley
•salt and pepper

For the tomato sauce
• olive oil
• white wine
• tomato paste REGA
• concentrated tomato REGA
• onion

Cut the beef into ¼ inch (½ cm) thick slices. Pound them to half the thickness with a meat mallet or rolling pin. Sprinkle the inside of each slice of beef with a little salt and pepper. Sprinkle over a small amount of garlic, parsley and place a slice of pecorino in the middle. Roll up the slice of beef and secure each end with a toothpick, repeat with all slices of beef.

Heat the olive oil in a large pot and brown the braciole on all sides. Once browned add the tomato paste and concentrated tomato REGA  and stir to combine. Cover with a lid and turn the heat down to low, simmer slowly for 3 hours.

Serve, bring to the table and enjoy a good “scarpetta” with REGA!

Cannelloni (Filled pasta tubes)
(Italiano) Calamari in umido