Illustrative image
The finished dish may look different depending on the ingredients and preparation.
MediumMain coursesmeatCC0 1.0 Universal
Neapolitan Beef Involtini (Braciole) Braised in Rich Tomato Ragù
The soul of the Neapolitan Sunday feast: thin beef cutlets stuffed with garlic, parsley, aged Pecorino Romano, pine nuts, and raisins, rolled into bundles and slow-braised in sweet San Marzano tomato ragù.
Prep
25 min
Cook
75 min
Total
100 min
Ingredients
servings
4
- Thin beef top round cutlets pounded thin600 g
- Grated Pecorino Romano cheese50 g
- Pine nuts25 g
- Raisins soaked25 g
- Garlic cloves finely minced3 clove
- Fresh parsley chopped15 g
- Canned San Marzano plum tomatoes crushed700 g
- Dry red wine80 ml
- Extra virgin olive oil40 ml
- Fine salt5 g
Preparation Steps
1
Lay beef slices flat. Season each with minced garlic, grated pecorino, pine nuts, raisins, parsley, salt, and pepper. Roll tightly and secure with kitchen twine or toothpicks.
2
Heat olive oil in a heavy Dutch oven. Brown the beef rolls on all sides for 8-10 minutes. Deglaze with red wine and reduce by half.
3
Pour in crushed San Marzano tomatoes and a pinch of salt. Cover tightly and simmer over low heat for 60-70 minutes until meat is meltingly tender and ragù is deeply concentrated. Snip twine before serving.
Cooking Journal
You haven’t tried this recipe yet
Nutrition Facts
per servingCalories
410
Protein
42g
Carbohydrates
14g
Fat
20g
Allergens
MilkNutsSulphur Dioxide & Sulphites
*estimated values per serving
Provenance & Public Domain Audit
Source: European Culinary Heritage & Traditional Gastronomic Archives (Ministère de la Culture & Ministero della Cultura Gastronomica)
Legal status: Public Domain (CC0-compatible) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
