📝 About This Recipe
Transport your kitchen to the heart of Naples with this soul-warming 'Sunday Gravy' classic. Tender flank steak is rolled with a savory filling of garlic, parsley, Pecorino, and toasted pine nuts, then slow-simmered for hours in a rich, velvety tomato ragù. The tradition is completed by hand-breaking long ziti pasta, allowing the hollow tubes to capture every drop of the deeply infused meat sauce.
🥗 Ingredients
The Braciola (Meat Rolls)
- 1.5 pounds Beef Flank Steak (pounded thin and cut into 4-6 rectangles)
- 1/2 cup Pecorino Romano (freshly grated)
- 3 cloves Garlic (minced)
- 1/4 cup Fresh Italian Parsley (finely chopped)
- 2 tablespoons Pine Nuts (toasted)
- 1 tablespoon Golden Raisins (finely chopped for a hint of sweetness)
- 1 teaspoon Black Pepper (freshly cracked)
The Ragù Sauce
- 3 tablespoons Extra Virgin Olive Oil
- 1 Yellow Onion (finely diced)
- 1/2 cup Dry Red Wine (such as Aglianico or Chianti)
- 56 ounces San Marzano Canned Tomatoes (2 large cans, crushed by hand)
- 2 tablespoons Tomato Paste
- 1 sprig Fresh Basil (whole leaves)
The Pasta
- 1 pound Long Ziti Pasta (traditionally broken by hand into 2-inch pieces)
- 2 tablespoons Kosher Salt (for the pasta water)
👨🍳 Instructions
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1
Lay the beef slices flat on a cutting board. If they are thicker than 1/4 inch, place them under plastic wrap and pound gently with a meat mallet until uniform.
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2
In a small bowl, combine the Pecorino Romano, minced garlic, parsley, pine nuts, raisins, and black pepper to create the stuffing.
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3
Distribute the stuffing evenly across the beef slices, leaving a small border at the edges. Roll each slice tightly and secure with kitchen twine or toothpicks.
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4
In a large heavy-bottomed Dutch oven, heat the olive oil over medium-high heat. Sear the braciola rolls until deeply browned on all sides, about 8-10 minutes. Remove and set aside.
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5
Reduce heat to medium. Add the diced onion to the same pot and sauté until translucent and softened, scraping up the brown bits (fond) from the bottom.
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6
Stir in the tomato paste and cook for 2 minutes until it turns a rusty brick color. Pour in the red wine to deglaze, simmering until the liquid reduces by half.
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7
Add the hand-crushed San Marzano tomatoes and their juices. Return the braciola rolls to the pot, ensuring they are submerged. Add the basil sprig.
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8
Bring to a low boil, then reduce heat to the lowest setting. Cover partially and simmer for 2.5 to 3 hours, or until the beef is fork-tender.
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9
While the sauce finishes, take your long ziti and break them by hand into pieces roughly 2-3 inches long. This is the traditional way to prepare Ziti con Braciola.
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10
Bring a large pot of salted water to a boil. Cook the broken ziti until 'al dente', usually 1-2 minutes less than the package instructions.
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11
Carefully remove the braciola from the sauce. Discard the kitchen twine or toothpicks. You can serve them whole or slice them into rounds.
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12
Drain the pasta and toss it directly into the Dutch oven with the ragù. Stir over low heat for 1 minute to allow the pasta to absorb the sauce's flavor.
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13
Plate the pasta in wide bowls, top with a piece of braciola, and finish with an extra dusting of Pecorino Romano.
💡 Chef's Tips
Don't rush the sear; that deep brown crust on the meat is what gives the sauce its incredible depth. If the sauce becomes too thick during the long simmer, add a splash of water or beef stock to loosen it. Breaking the ziti by hand creates jagged edges that help the sauce cling to the pasta better than pre-cut penne. Always use whole San Marzano tomatoes and crush them by hand for the most authentic, chunky texture. Make this a day ahead if possible; like all stews, the flavors of the braciola and ragù improve significantly overnight.
🍽️ Serving Suggestions
Serve with a glass of full-bodied Italian red wine like Aglianico or a Nero d'Avola. Accompany with a simple arugula salad dressed with lemon and olive oil to cut through the richness. Provide plenty of crusty Italian bread (pane di casa) for 'fare la scarpetta'—mopping up the remaining sauce. Offer a side of roasted long hot peppers for those who enjoy a bit of Calabrian heat. Finish the meal with a light lemon granita or espresso to cleanse the palate.