Entree: Italy – Campania – Braciole alla Napoletana (Neapolitan-style rolled beef braised in tomato sauce)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 35 min

Total 1 hr 55 min

Ingredients

- 6 thin slices chuck roast, approx. 6 oz (170 g) each; total approx. 2 1/4 lb (1.0 kg)
- 4 oz (115 g) fresh mozzarella, sliced thin
- 1/2 cup (15 g) fresh basil leaves, packed
- 1/2 cup (50 g) grated Pecorino Romano or Parmesan
- 3 cloves garlic, minced
- 1/4 cup (15 g) flat-leaf parsley, chopped
- 2 tbsp (30 ml) extra-virgin olive oil
- 28 oz (800 g) crushed tomatoes (canned) or passata
- 1/2 cup (120 ml) dry red wine
- 1 small onion, finely chopped — about 1 cup (100 g)
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 bay leaves

Instructions

1. Lay each thin slice of chuck roast flat on a cutting board, season lightly with salt and pepper. In a small bowl combine grated cheese, minced garlic, and chopped parsley. Place a few basil leaves and a slice of mozzarella on each slice, then sprinkle with the cheese mixture.
2. Roll each slice tightly and secure with kitchen twine or toothpicks. Heat the olive oil in a large skillet or Dutch oven over medium-high heat and brown rolls on all sides, about 3–4 minutes per side; transfer to a plate.
3. Add chopped onion to the pot and sauté until translucent, about 5 minutes. Pour in the red wine to deglaze, then add crushed tomatoes, bay leaves, and 1 tsp (5 g) salt. Return the rolls to the sauce, bring to a simmer, cover, and braise gently for 1 1/2–2 hours until meat is tender.
4. Remove rolls, discard bay leaves and twine, and simmer sauce uncovered a few minutes to thicken if needed. Serve the braciole whole or sliced with sauce spooned over and a few torn basil leaves as garnish.