Orecchiette al Ragu di Braciole (Pasta with Beef Ragu and Braciole)

Name: Orecchiette al Ragu di Braciole (Pasta with Beef Ragu and Braciole)
Prep time: P0Y0M0DT0H40M0.000S
Cook time: P0Y0M0DT3H20M0.000S
Total time: P0Y0M0DT4H0M0.000S
Yield: 6 servings
Cuisine: italian
Ingredients: 6 beef cutlets (beef top round sliced thin into cutlets); 1/2 cup grated pecorino, plus more for serving; 4 tablespoons chopped fresh parsley; 6 cloves garlic, finely chopped; Kosher salt and freshly ground black pepper; Olive oil; 5 ounces beef stew meat, cubed, such as chuck; 1 carrot, finely chopped; 1 red onion, finely chopped; 1 cup red wine; One and a half 24-ounce jars passata di pomodoro (tomato puree); 5 bay leaves; 1 pound orecchiette pasta

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Level: Easy
Total: 4 hr

Prep: 40 min
Cook: 3 hr 20 min

Yield: 6 servings

Level: Easy
Total: 4 hr

Prep: 40 min
Cook: 3 hr 20 min

Yield: 6 servings

Ingredients

6 beef cutlets (beef top round sliced thin into cutlets)

1/2 cup grated pecorino, plus more for serving

4 tablespoons chopped fresh parsley

6 cloves garlic, finely chopped

Kosher salt and freshly ground black pepper

Olive oil

5 ounces beef stew meat, cubed, such as chuck

1 carrot, finely chopped

1 red onion, finely chopped

1 cup red wine

One and a half 24-ounce jars passata di pomodoro (tomato puree)

5 bay leaves

1 pound orecchiette pasta

Directions

Pound the beef cutlets 1/4-inch thin. Add the cheese, parsley and garlic to a small bowl and toss. Divide evenly over each cutlet. Roll up each cutlet and tie with butcher's twine to secure and to make a roll. Sprinkle each roll with salt and pepper.
Heat 2 tablespoons olive oil in a large, heavy-bottomed Dutch oven over medium-high heat. Add the beef rolls and the cubed beef and brown on all sides. Remove to a plate once browned. Add a touch more olive oil to the pan and add the carrots and onions and saute until tender. Add the wine and simmer for a minute or so, and then scrape up the browned bits on the bottom of the pan. Stir in the passata and bay leaves. Bring to a simmer, add the beef back into the pot and cover with a lid. Cook on low until thick and the meat begins to fall apart, flipping the rolls occasionally, 2 1/2 to 3 hours. (If too dry, add a half cup of water; if too loose, remove the lid to finish thickening).
Bring a large pot of salted water to a boil. Add the orecchiette, cook until al dente and drain.
Remove the bay leaves and discard from the sauce. Carefully remove the braciole to a cutting board and cut off the butcher's twine. Slice the beef rolls into rounds. Add the pasta to the sauce and toss all together. Serve on a large platter and top with the braciole rounds and sprinkle with lots of pecorino cheese.