Ragù alla napoletana (Braised meat rolls)

Name: Ragù alla napoletana (Braised meat rolls)
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 6
Ingredients: 100 g pine nuts, 100 g raisins; 3 cloves of garlic, 2 bunches of parsley; 6 Beef roulades (approx. 200 g each); 7-10 Tbsp salt, black pepper; 2 TABLESPOONS clarified butter; 3 TABLESPOONS Tomato paste; 1 glass (400 ml) Beef stock; 400 ml Red wine; 1 TABLESPOON flour, wooden skewers

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: 6

100 g pine nuts, 100 g raisins
3 cloves of garlic, 2 bunches of parsley
6 Beef roulades (approx. 200 g each)
7-10 Tbsp salt, black pepper
2 TABLESPOONS clarified butter
3 TABLESPOONS Tomato paste
1 glass (400 ml) Beef stock
400 ml Red wine
1 TABLESPOON flour, wooden skewers

Directions

1
Roast the pine nuts until golden brown. Wash and drain the raisins. Peel garlic and cut into thin slices. Wash and chop parsley. Grate parmesan. Mix pine nuts and parsley, up to 1 tablespoon each, parmesan, garlic and raisins
2
Cut roulades crosswise in half and beat flatter, season. Spread the filling on top. Roll up the roulades, pin them down
3
Heat the clarified butter in a frying pan. Fry the roulades in it until they are crisp all around. Stir in tomato paste, stock and wine. Cover and stew for about 2 hours
4
Remove the roulades and keep warm. Stir flour and 2 tablespoons of water until smooth. Stir into the stock, simmer for about 5 minutes. Season to taste. Arrange and sprinkle with parsley and pine nuts. Served with: macaroni and braised tomatoes