Ragu Bolognese Napolitan

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GJWhite

Assistant Cook
Joined
Dec 6, 2003
Messages
9
Hey folks--I'm making Braciole with Bolognese (with taglatelle? maybe parpadelle or penne?--not sure on the pasta yet) for a few friends tonight and I was just curious if anyone would add anything to my recipe.

For the sauce I use minced onion, carrot and celery, 1 1/2 pounds of ground meat (beef, veal, pork), tomato paste, canned whole tomatoes, beef stock, allspice, a bit of whole milk, garlic, red wine (I've seen recipes calling for white as well...curious) and for the braciole I use thin flank steaks and stuff them with pignoli nuts, parmigianno reggiano, parsely, currants, breadcrumbs, an egg (in the mixture, not in each one of course), maybe some prosciutto--it is a meat sauce afterall--and let them have a braise in the sauce while it simmers away...

Anyone do it differently?
 

kitchenelf

Chef Extraordinaire
Joined
Feb 21, 2002
Messages
19,722
Location
North Carolina
I've never gotten around to making Braciole!! Maybe this will inspire me. Your recipe sounds great though - right off hand nothing springs to mind that could make it better or different.
 
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