Recipe courtesy of Gabriele Corcos and Debi Mazar
Show: Extra Virgin
Orecchiette al Ragu di Braciole (Pasta with Beef Ragu and Braciole)
Total:
4 hr
Active:
40 min
Yield:
6 servings
Level:
Easy
Total:
4 hr
Active:
40 min
Yield:
6 servings
Level:
Easy

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.

Cook's Note

Use canned crushed tomatoes if you cannot find passata di pomodoro.

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

The Freshman Class

7:30am | 6:30c

The Freshman Class

8:30am | 7:30c

The Freshman Class

9:30am | 8:30c

Dinner at Tiffani's

10:30am | 9:30c

Dinner at Tiffani's

11:30am | 10:30c

Dinner at Tiffani's

12:30pm | 11:30c

Dinner at Tiffani's

1:30pm | 12:30c

Donut Showdown

2:30pm | 1:30c

Donut Showdown

3:30pm | 2:30c

Donut Showdown

4:30pm | 3:30c

Donut Showdown

5:30pm | 4:30c

Sugar Showdown

6:30pm | 5:30c
7pm | 6c
On Tonight
On Tonight
8pm | 7c
9pm | 8c

Cupcake Wars

10pm | 9c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c
12am | 11c
1am | 12c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here