📝 About This Recipe
A cornerstone of Sunday lunch in Puglia, Braciola alla Barese features thin slices of beef rolled around a savory heart of pecorino cheese, garlic, parsley, and lard. These tender parcels are slow-simmered for hours in a robust tomato sauce until the meat is melt-in-your-mouth tender and the ragù is deeply infused with savory juices. It is a rustic, soul-warming masterpiece that represents the very best of Southern Italian home cooking.
🥗 Ingredients
The Meat Rolls
- 8 slices Beef Top Round or Flank Steak (pounded very thin, about 1/4 inch thick)
- 1/2 cup Pecorino Romano Cheese (freshly grated)
- 2 ounces Lard or Pancetta (finely diced or cut into small strips)
- 3 cloves Garlic (minced very fine)
- 1/2 cup Fresh Flat-Leaf Parsley (finely chopped)
- 1 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Golden Raisins (optional, for traditional sweet-savory balance)
- 1 tablespoon Pine Nuts (optional)
The Ragù Sauce
- 4 tablespoons Extra Virgin Olive Oil (high quality)
- 1 large Yellow Onion (finely sliced)
- 1/2 cup Dry Red Wine (such as Primitivo or Negroamaro)
- 28 ounces Tomato Passata (smooth strained tomatoes)
- 2 tablespoons Tomato Paste (double concentrated)
- to taste Salt
- 4-5 leaves Fresh Basil (torn by hand)
👨🍳 Instructions
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1
Place the beef slices between two sheets of plastic wrap and gently pound them with a meat mallet until they are uniform in thickness and very thin.
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2
Season each slice of beef lightly with a pinch of salt (remembering the Pecorino is salty) and a generous amount of cracked black pepper.
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3
Prepare the filling by sprinkling each slice of meat evenly with the minced garlic, chopped parsley, grated Pecorino Romano, and the small pieces of lard or pancetta. If using raisins and pine nuts, add them now.
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4
Starting from the narrower end, roll each slice of beef tightly into a cylinder. Ensure the filling is tucked in securely.
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5
Secure each roll with kitchen twine or wooden toothpicks. If using toothpicks, count them so you can remove them later!
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6
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat.
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7
Add the meat rolls to the pot and sear them on all sides until deeply browned. This caramelization is crucial for the flavor of the sauce. Remove the meat and set aside.
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8
Lower the heat to medium and add the sliced onion to the same pot. Sauté for 5-7 minutes until translucent and soft, scraping up the browned bits from the bottom.
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9
Stir in the tomato paste and cook for 2 minutes until it turns a dark brick-red color.
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10
Deglaze the pot with the red wine, stirring constantly until the liquid has reduced by half.
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11
Pour in the tomato passata and return the meat rolls to the pot. The meat should be mostly submerged in the sauce.
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12
Bring to a gentle simmer, then reduce the heat to the lowest setting. Cover partially with a lid.
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13
Slow-cook for 2.5 to 3 hours. Stir occasionally and add a splash of water if the sauce becomes too thick. The meat is done when it feels tender when pierced with a fork.
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14
In the last 10 minutes of cooking, stir in the fresh basil leaves and adjust the salt levels if necessary.
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15
Remove the kitchen twine or toothpicks before serving. Allow the meat to rest in the sauce for 10 minutes off the heat before plating.
💡 Chef's Tips
Always use a cut of meat with a little marbling to prevent the rolls from drying out during the long braise. Don't skip the searing step; the 'fond' left in the pan is what gives the Barese ragù its signature depth. If the sauce tastes too acidic, add a tiny pinch of sugar to balance the tomatoes. For the most authentic experience, use aged Pecorino Pugliese if you can find it. Make this a day in advance; the flavors develop beautifully overnight and the meat becomes even more tender.
🍽️ Serving Suggestions
Serve the ragù first over Orecchiette pasta, then serve the braciole as the main course. Pair with a bold Puglian red wine like Salice Salentino or a Primitivo di Manduria. Serve with a side of crusty Altamura bread to 'fare la scarpetta' (mop up the delicious sauce). Accompany with a simple side of sautéed rapini (broccoli rabe) with chili and garlic. A sprinkle of extra grated Pecorino on top right before serving adds a final punch of flavor.