Orecchiette with Meatball and Braciole Ragu
Traditionally, Sunday dinner in Italy is eaten around 1:00 p.m., considered lunch in the United States. This recipe serves 6, but you can adjust it based on the number of servings or desired leftovers.
Traditionally, Sunday dinner in Italy is eaten around 1:00 p.m., considered lunch in the United States. This recipe serves 6, but you can adjust it based on the number of servings or desired leftovers.
- 3 eggs
- 2 leaves
- pepper (to taste)
- 1 lb ground veal
- salt (to taste)
- 1 lb ground pork
- 1/2 cup freshly grated romano cheese
- 1 tbsp olive oil (ok to use extra virgin olive oil)
- 1 large chopped onion (you can use white or yellow onion)
- 2 cloves garlic (you can use chopped or in camicia (whole
- 2 tbsp chopped fresh parsley (please do not use curly par make sure you use the flat leaves)
- 1 stalk
- 1 glass red wine (please do not use cooking wine (you can not sweet))
- 1 - 1 1/2 lb flank steak beef rump, top round, or bottom round
- 3 large garlic cloves (minced)
- 2 tbsp chopped fresh parsley
- 1/2 cup fresh grated romano cheese
- 1 lb ground sirloin
- 2 large garlic clove minced
- 2 tbsp fresh chopped parsley
- 1 tbsp chopped onions
- 1/2 cup bread crumbs (i prefer to use day old italian bre
- 1/4 cup milk (note: if using italian bread use milk to soa then squeeze dry and add to meat mixture)
- 1/2 tbsp salt (or to taste)
- 1/4 tsp pepper (or to taste)
- Carbohydrate 3.51942208323875 g
- Cholesterol 188.77367825 mg
- Fat 28.1615680663323 g
- Fiber 0.108381249346009 g
- Protein 47.0046266031555 g
- Saturated Fat 11.7850099243496 g
- Serving Size 1 1 people (304g)
- Sodium 1309.36948029613 mg
- Sugar 3.41104083389274 g
- Trans Fat 3.86204014449972 g
- Calories 468 calories
Step-by-step
- Lay the meat out on a board, pound with a mallet to thin the meat.
- Season the meat in the center of each piece evenly with parsley, cheese, garlic, salt and pepper to taste.
- Cut the meat into 5-6 inch pieces.
- Fold over and roll each slice and secure with toothpicks on each side of the braciole, use one more if need be, but no more than 3 to 4 toothpicks depending on the size of the braciole.
- In a large pot heat 2 tbsp olive oil and add the braciole one by one. Once browned on one side, turn them and let them continue to brown. Note: in this step you can add additional meat, example: inexpensive pieces of lamb, pork, beef, preferably all on the bone.
- Add the onions, garlic, parsley and saute until the garlic is golden and the onions are translucent.
- Deglaze with the wine and cook until it almost fully evaporates, about 3 minutes, scraping the bottom of the pan to release any bits and pieces that have stuck.
- Add the sauce and stir, add celery stalk, bay leaves and salt to taste. Bring to a gentle boil. Cover and simmer for about 2 hours, or until the braciole feel tender when poked with a fork.
- While the ragu is cooking, make your polpette mixture. In a large bowl add the meat and rest of ingredients. Mix until well blended, if you feel the meat is too dry to the touch, add another egg, if too wet, add more breadcrumbs.
- Heat 2 tbsp of olive oil in a large frying pan and start rolling the polpette, add them one by one, remove when browned on all sides.
- Add the polpette to the ragu and let them cook with the bracioles.
- Put a large pot of salted water to boil, add 1 1/2 lb of Orecchiette and cook till al dente. Retain some of the pasta water on the side and drain the rest.
- In a large pasta bowl, add the Orecchiette and a few ladles of ragu and a few handfuls of grated Romano cheese, mix all and start plating your pasta, add more cheese on top and finish off with another large spoonful of ragu.
- Serve hot with a nice glass of vino! Buon Appettito!
A Housewife's Ode to Orecchiette with Meatball and Braciole Ragu
Sundays used to be a whirlwind of activity. The kids were running around, my husband was busy with his chores, and I was desperately trying to keep up with the never-ending laundry pile. Then, I discovered the joy of a slow-cooked Sunday meal – a time to relax, unwind, and savor the simple pleasures of family and delicious food. This Orecchiette with Meatball and Braciole Ragu became my signature dish, a culinary hug wrapped in pasta and rich tomato sauce.
It's more than just a recipe; it's a ritual, a tradition I've created in my own kitchen. The aroma of simmering meat and herbs fills the air, a symphony of flavors that anticipates the feast to come. The process itself is therapeutic – the gentle pounding of the meat, the careful rolling of the meatballs, the satisfying stir of the sauce – each step is a meditative act, a moment of calm amidst the daily chaos. The love poured into this dish is almost palpable, a testament to the power of food to bring people together. This isn’t just about feeding my family; it’s about nourishing their souls, creating memories around a table laden with warmth and deliciousness. The children gather, eager to help, their small hands diligently assisting in the process. Evenings like these are what makes my home feel like a home – warm, cozy, and filled with love and laughter.
The beauty of this recipe lies in its adaptability. It's a blank canvas, allowing for creative expression within the culinary world. Feel free to experiment with different cuts of meat, vary the herbs, or adjust the spices to your liking. One week, I might add a touch of chili flakes for a subtle kick; another, I might incorporate fresh basil for a brighter, more herbaceous flavor profile. The key is to let your creativity flow, to infuse the dish with your personal touch. Each variation offers a new adventure, a chance to explore and discover new depths of flavor and delight. And isn't that what cooking is all about? The satisfaction of creating something delicious, something meaningful, something uniquely your own?
Beyond the personal satisfaction, this recipe is a celebration of Italian heritage. It's a culinary journey to a land of sun-drenched vineyards, rustic trattorias, and heartwarming family gatherings. The rich tomato sauce whispers of sun-drenched Italian fields, while the tender meat speaks of old-world traditions. It's a taste of Italy, served right in my own kitchen, a way to share a bit of that warmth and passion with everyone who shares this meal. This dish is not just food; it's a cultural experience, a journey that transports you to another place and time. So, gather your family, gather your ingredients, and embark on this culinary adventure.
Ingredients: (A detailed list of ingredients is provided separately)
Serving Suggestions: A nice Chianti complements this dish perfectly. Its dry red notes cut through the richness of the ragu, creating a harmonious balance of flavors. Serve this dish with a crusty loaf of Italian bread for dipping into the delicious sauce.
Making this dish isn't just about following steps; it's about creating a comforting, fulfilling experience for yourself and your loved ones. It's a celebration of simple pleasures, a testament to the power of good food, and a reminder that the best things in life are often the most straightforward. So, grab your aprons, and let's get cooking!
