Brasciole or Braciole are simple rolls of beef, characterized by a simple but at the same time rich flavor filling. Braciole are cooked in abundant tomato sauce, also used as a condiment for pasta (especially Apulian Orecchiette).
Defined as the Sunday dish, the Apulian Brasciole al Sugo (chops with tomato sauce), together with the Orecchiette, are one of the most traditional dishes of the region.
To prepare the Apulian Brasciole you need a few simple ingredients, all genuine and easy to find. The process is very fast. The slices of meat must be wide and thin, suitable for making rolls.
If you like the Apulian Cuisine, take a look also at these recipes: Focaccia Barese and Rice Potatoes and Mussels.
Arrange the veal slices well on a work surface, if you think they are too thick, you can flatten them a little with a meat tenderizer.
Now you can stuff them, putting a bit of Parmigiano, garlic chopped into very small pieces (for those who don't like garlic very much, just rub it lightly on the meat), add a little bit of salt and pepper.
To close the chops simply roll them up and fold the sides inwards, closing everything with 2 or three toothpicks depending on the size of the rolls.
Let's move on to the preparation of the sauce.
In a large saucepan, pour plenty of extra virgin olive oil, cook over high heat, add the chopped onion and let it dry a little. Add the chops, brown well without a lid, then add the white wine. Lower the flame.
Once you have obtained some well browned chops, add the tomato sauce, dilute with a glass of water.
Cook over a low heat for about 2 hours with a lid, taking care to check from time to time so that it does not burn.
During cooking, add a little water to prevent the sauce from burning or becoming too thick.
The cooking time will vary according to the size of the chops. The chops will be ready when the sauce has thickened and the meat will be very tender.
As an alternative to veal, you can use beef or pork.
The Braciole sauce is traditionally used in Apulia to season fresh Orecchiette pasta. You can enrich the sauce with other meat pieces such as eg. pork, lamb, nerves.
Braciole can be kept in the refrigerator for 2-3 days.
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