Can you believe it, but until a couple of days ago, I had never made what is THE traditional Sunday lunch for my Italian part of the family myself: braciole al sugo. For me it has always been a very special treat when I visit them and I guess this is what has kept me from wanting to be able to make it back home.
With the wish to be closer to my family (at least in spirit while eating the same food), mom has taught me how to make braciole al sugo and with this, has taken the fear away that one day, there will be nobody left to show me how to make this utterly delicous and satisfying dish.
We love to serve first a primo (paccheri are my favorite) and then either sautéd vegetables (like spinach) with the braciole or a crunchy and fresh salad.
Braciole al sugo
- 400 g beef roast cut into ½ cm slides
- 3 table spoons olive oil
- 1 middle sized onion finely chopped
- 2 garlic cloves finely sliced
- ½ bunch of fresh flat parsley roughly chopped
- salt and pepper
- ½ bunch of fresh basil roughly chopped
- ½ bunch of fresh oregano roughly chopped
- 400 g canned tomatoes pelati would be the best here
- Spread the slices of beef and evenly distribute the sliced garlic and chopped parsley. Make sure you don't go too close to the sides as the ingredients will otherwise fall out once you roll the slices. Season with salt and pepper.
- Roll each slice as tight as possible - making sure your ingredients don't fall out. With a toothpick secure the ends. Make sure you catch at least two layers of meat so that your roll does not open up when stiring it in the tomato sauce later on.
- Heat the olive oil in a large pan and once it is fully hot, carefully place one roll after the other into the pan. Keep the heat on a high level and brown the rolls evenly.
- Next reduce the heat somewhat and add the onions. Once they are translucent, add the tomatoes, brasil, oregano as well as salt and pepper. Then reduce the heat until you get a gentle boil while making sure you stir everything from time to time. Once your sauce is gently simmering, place the lid on half of your pan and stir it every 30 mins or so. You will see that after about 2-3h of gentle cooking, the sauce has turned somewhat creamy and is ready to be served.
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