Mafalde con Braciole di Manzo al Sugo (Mafalde with Braised Beef Braciole in Tomato Sauce)

Mafalde con Braciole di Manzo al Sugo (Mafalde with Braised Beef Braciole in Tomato Sauce) ingredients

• 1.5 lbs beef round steak or flank steak, pounded thin (about 1/4 inch thick)
• 4 oz thinly sliced pancetta
• 3 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/2 cup Pecorino Romano, grated
• 1/4 cup plain breadcrumbs
• 1/4 tsp red pepper flakes (optional)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 tbsp olive oil
• 1 large yellow onion, diced
• 1 celery stalk, diced
• 1 carrot, diced
• 4 cloves garlic, minced
• 1 cup dry red wine (e.g., Chianti or Merlot)
• 28 oz crushed tomatoes (canned)
• 2 tbsp tomato paste
• 1 cup beef broth or water
• 1 bay leaf
• 1/4 cup fresh basil leaves
• 1 tsp salt
• 1/2 tsp black pepper
• 1 lb mafalde pasta
• as needed fresh Pecorino Romano, for garnish

How to make Mafalde con Braciole di Manzo al Sugo (Mafalde with Braised Beef Braciole in Tomato Sauce)

1. **Prepare the Braciole:** Lay the 1.5 lbs beef round steak or flank steak flat. If the pieces are large, cut them into 4-6 individual portions. Season each side lightly with 1/2 tsp salt and 1/4 tsp black pepper.
2. In a small bowl, combine 4 oz thinly sliced pancetta, 3 minced garlic cloves, 1/4 cup chopped fresh parsley, 1/2 cup grated Pecorino Romano, 1/4 cup plain breadcrumbs, and 1/4 tsp red pepper flakes (if using). Mix well.
3. Spread an even layer of the filling mixture over each beef piece, leaving a small border around the edges. Roll each piece tightly from one short end to the other and secure with kitchen twine or wooden toothpicks.
4. **Sear the Braciole:** Heat 2 tbsp olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Add the braciole and sear on all sides until deeply browned, about 3-4 minutes per side. Remove the braciole from the pot and set aside.
5. **Build the Sauce:** Reduce the heat to medium. Add the remaining 1 tbsp olive oil to the same pot. Add 1 diced yellow onion, 1 diced celery stalk, and 1 diced carrot. Sauté for 8-10 minutes, stirring occasionally, until the vegetables have softened.
6. Stir in 4 minced garlic cloves and cook for 1 minute until fragrant. Pour in 1 cup dry red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and reduce by half, about 3-5 minutes.
7. Add 28 oz crushed tomatoes, 2 tbsp tomato paste, 1 cup beef broth or water, 1 bay leaf, 1/4 cup fresh basil leaves, 1 tsp salt, and 1/2 tsp black pepper. Stir to combine.
8. **Braise the Braciole:** Carefully return the seared braciole to the sauce in the Dutch oven, ensuring they are mostly submerged. Bring the sauce to a gentle simmer, then reduce the heat to low, cover the pot, and braise for 2.5 to 3 hours, or until the braciole are fork-tender. Stir occasionally to prevent sticking.
9. **Cook the Pasta and Serve:** About 20 minutes before the braciole are done, bring a large pot of salted water to a rolling boil. Add 1 lb mafalde pasta and cook according to package directions until al dente, typically 10-12 minutes.
10. Remove the bay leaf and kitchen twine/toothpicks from the braciole. The braciole can be served whole, or sliced into thick rounds if preferred. Serve the braciole and generous amounts of the rich tomato sauce over the hot mafalde pasta. Garnish with additional fresh grated Pecorino Romano.

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