This beef braciole is a fundamental part of a traditional Neapolitan Sunday dinner, simmered slowly in a tomato puree that becomes the sauce for the ziti or rigatoni that always accompanies it. It's loaded with great flavor from long simmering of fine ingredients.
Season them with a pinch of salt, chopped parsley and minced garlic.
Add the pine nuts and raisins and distribute evenly, then finish with the grated pecorino cheese.
Roll the slices of meat into involtini and close them with toothpicks or kitchen string.
In a large skillet, fry the finely chopped onion together with the crushed garlic in the olive oil.
Place the involtini in the pan and brown them on all sides. These are the braciole.
Add the dry white wine and let it boil down.
Add the tomatoes and cover with a lid. Simmer the braciole on a very low flame for about 2 hours. At the end of cooking, add the basil.
This is traditionally served with ziti or other short tubular pasta. When the braciole are finished, remove them to a platter, dress the pasta with the sauce, and serve the pasta with the braciole on the side.
Traditional, slightly modified from https://www.agrodolce.it/ricette/braciole-manzo-alla-napoletana
