Braciole alla Napoletana (Italian Stuffed Beef Rolls)
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Prep Time
15 mins
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Cook Time
2 hrs
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Total Time
2 hrs 15 mins
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Servings
4
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Calories
437 kcal
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Course
Main Course
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Cuisine
Italian
Braciole alla Napoletana (Italian Stuffed Beef Rolls)
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Braciole alla Napoletana (Italian Stuffed Beef Rolls) are delicious beef rolls filled with a tasty mixture of parsley, garlic, pecorino cheese, raisins, and pine nuts, all cooked slowly in a rich tomato sauce.This dish is a true example of Campanian cuisine, with its rich flavors and long history. I’m sharing the traditional version, just as our grandmothers made it—simple, hearty, and full of love.
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Ingredients
- 8 slices beef - top-round sirloin or flank steak,pounded thin
- 800 g tomato passata - 3 ¼ cups
- 100 g Pecorino cheese - 1 cup, grated
- ½ cup parsley - a small bunch, fresh and chopped
- 50 g raisins - ⅓ cup
- 40 g pine nuts - ¼ cup
- 100 ml dry white wine - ½ cup
- ½ onion - or 1 small shallot, finely chopped
- 4 tablespoons olive oil - of extra virgin
- 2 cloves garlic - minced
- salt - to taste
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Instructions
- Place the meat slices on a cutting board and spread them out with your fingers. If the slices are too thick, use a meat tenderizer to gently pound them until they are thinner and wider. This will also make the meat more tender.
- Wash and dry the parsley, then place it on the cutting board along with the peeled garlic. Chop them both finely and set aside.
- Take each meat slice and place a small handful of the chopped parsley and garlic in the center.
- Add some raisins and pine nuts to each slice, using as much as you like.
- Grate the pecorino cheese, then sprinkle a generous amount over the filling.
- Roll up the meat slices like a roulade. To keep the filling from falling out during cooking, fold in the sides of the meat first, then roll it up tightly.
- Secure the rolls by using two toothpicks or by tying them with kitchen twine. Set the braciole aside.
- Chop the onion on a cutting board. In a large pot, heat some extra virgin olive oil over low heat and add the onion. Cook until the onion becomes soft and translucent.
- Place the braciole in the pot and increase the heat.
- Brown the rolls on all sides, then pour in the white wine. Let the alcohol evaporate, then lower the heat again.
- Add the tomato passata to the pot. If it’s too thick, add a ladle of lukewarm water. Season with salt and bring the sauce to a simmer.
- Cover the pot with a lid and let the braciole cook on low heat for about 2 hours. This slow cooking will make the meat very tender and the sauce rich and flavorful.
- Once the meat is cooked and the sauce has thickened, turn off the heat. Let the braciole rest for a few minutes. Remove the toothpicks before serving. Serve the Italian beef rolls hot, topped with some of the delicious tomato sauce.
Nutrition Information
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Serving
100g
Calories
437kcal
(22%)
Carbohydrates
33g
(11%)
Protein
14g
(28%)
Fat
29g
(45%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
5g
Monounsaturated Fat
14g
Trans Fat
0.03g
Cholesterol
27mg
(9%)
Sodium
368mg
(15%)
Potassium
1154mg
(33%)
Fiber
6g
(24%)
Sugar
11g
(22%)
Vitamin A
1759IU
(35%)
Vitamin C
33mg
(37%)
Calcium
326mg
(33%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 437 kcal
% Daily Value*
| Serving | 100g | |
| Calories | 437kcal | 22% |
| Carbohydrates | 33g | 11% |
| Protein | 14g | 28% |
| Fat | 29g | 45% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 27mg | 9% |
| Sodium | 368mg | 15% |
| Potassium | 1154mg | 25% |
| Fiber | 6g | 24% |
| Sugar | 11g | 22% |
| Vitamin A | 1759IU | 35% |
| Vitamin C | 33mg | 37% |
| Calcium | 326mg | 33% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
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