Neapolitan beef olive stew

Neapolitan beef olive stew

Ragu napoletano con braciola

By
From
The Collection
Serves
4-6
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
6 beef escalopes, quite thinly cut
3 tablespoons fresh white breadcrumbs
40g raisins, soaked in water and drained
80g pine kernels
1 garlic clove, pureed
100g parmesan, grated
4 tablespoons flat-leaf parsley, coarsely chopped
salt
pepper

Pasta

Quantity Ingredient
500g durum wheat flour, plus extra for dusting
1 egg, beaten

Sauce

Quantity Ingredient
2 large onions, sliced
6 tablespoons olive oil
100ml dry white wine
800g polpa di pomodoro or chunky passata
2 tablespoons concentrated tomato paste, diluted with 2 tbsp water
a few basil leaves, shredded

Method

  1. To make the beef olives, line up the escalopes side by side on your work surface. Make a stuffing mixture by combining the breadcrumbs, drained raisins, pine kernels, garlic, half the Parmesan and parsley, seasoning to taste. Divide the mixture evenly between the centres of the escalopes. Roll up each of the escalopes to enclose the stuffing and secure with a couple of wooden toothpicks.
  2. Meanwhile, start to prepare the sauce by frying the onions in the olive oil in a large pan. When the onions are soft, after about 6–7 minutes, add the beef olives, and brown on each side. Add the wine and boil to evaporate the alcohol. Add the tomato pulp and the tomato paste and bring to the boil.
  3. Reduce the heat, cover and let it bubble gently for 2 hours, turning the beef olives occasionally. When ready, add salt and pepper to taste and stir in the basil. Keep the beef olives separate from the sauce.
  4. To make the pasta, pile the flour into a mound on a work surface and make a well in the middle. Add the egg and a splash of water. Gradually mix into the flour, adding enough water to bind the dough. Knead until smooth, then cover with a cloth and leave to rest for about 30 minutes.
  5. Dust your work surface with a little flour and shape the dough a little at a time. Take a little piece of dough and roll it under the palm of your hand to make a baton, about 10cm long and 3mm in diameter. With a thin skewer, press the little baton around the skewer to make a spiral shape. Let the pasta spiral run down and off the skewer, then put on a cloth. Repeat to shape the rest of the dough.
  6. Cook the pasta in boiling salted water until al dente, about 3–4 minutes. Drain and dress with the sauce.
  7. Cut the beef olives into slices and arrange on top of the pasta. Scatter the remaining Parmesan over to serve.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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