From a while ago I’ve presented to you my recipe for beef roulades in red wine. And today I have for you another delicious way to present beef roulades: Beef roulades Naples (Braciullele Napoletane)!
It is a very traditional dish, previously prepared by my Nonna (Grandma). This dish was prepared on Sundays, a dish prepared with calm and slow cooked. This smells so delicious and there is the Neapolitan soul in it! You’ ll be amazed which flavour develops this dish, although you don’t have many spices.
It is like a meat ragú made with beef roulades and sausages. Traditionally served the tomato sauce with pasta and after that, the beef roulades are served.
The beef roulades are stuffed with bacon, garlic, parsley and parmesan cheese.
Then I roast them from all sides in a big pot with a little oil, deglaze with red wine and then I add all the other ingredients. I close the lid and let simmer for minimum 1,5 hours. Longer is better!
It is really such a delicious dish which I recommend you to try 😉
I’ve used here Paccheri as pasta, but you can use any type of pasta you want!
Beef roulades Naples
- 2 sausages
- 3 beef roulades
- 3 thin slices bacon, halved in the middle
- 6 small thin slices Parmesan (you can fine cut by pieces)
- 4 cloves of garlic
- 1 red onion
- 2 handful leaf parsley
- 1 handful basil
- 1 small carrot
- 1 small piece of celery
- 1/2 glass of red wine
- 2 cans chopped tomatoes
- ½ package mashed tomatoes
- 3 tablespoons olive oil
- salt and pepper
Cut the sausage into bite-sized pieces.
Now unroll the beef roulades and cut in the middle. Place them on a plate, cut the bacon slices in half.
Peel the carrot, onion, celery and garlic. The onion and 2 cloves of garlic remain entirely. The carrot is halved and the celery pieces also. The parsley is a little chopped, slice 2 cloves of garlic.
Now it’s time to prepare the little beef roulades.
Spice the roulades with salt and pepper, lay a slice of bacon, put some parsley on it and some garlic and one slice of parmesan cheese. Roll them and close them with a wooden stick.
When you are finished to roll the beef roulades, prepare a big pot.
Preheat 3 tablespoons olive oil and fry the rolls from all sides, deglaze with red wine.
Add the carrots and the celery, stir well and add the tomatoes. Now add the onion and the garlic and the chopped sausages. Mix all ingredients carefully. Season with some salt and pepper.
Then reduce the heat and simmer for about 1.5 hours. Add the basil towards the end.
Now this wonderful sugo is ready! 😉 The carrots, the whole garlic cloves, the celery and the onion can now be taken out of the sauce. I serve those separately to the pasta or spaghetti. The meat is also served separately.
Recipe from emmiscookinside.blog
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