Ragù Napoletano with Braciole

Step 1

Place each beef slice on the cutting board and lay it flat so it covers more surface area. Season both sides with 0.5 teaspoon total salt and pepper.

Step 2

In a small bowl, mix 0.33 cup parmesan, 0.25 cup parsley, and 3 minced garlic cloves until combined—this is your filling.

Step 3

Spread 1 tablespoon of the filling evenly across the center of each beef slice, leaving a 1-inch border on all sides.

Step 4

Roll each slice tightly from one narrow end to the other, like a burrito, so the filling stays inside. Set aside on a plate.

Step 5

Heat 3 tablespoons olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until the oil shimmers and moves quickly when you tilt the pot, about 90 seconds.

Step 6

Place all 4 braciole rolls seam-side down in the hot oil. Do not move them for 3 minutes so they brown; you'll see the bottom edges turn dark golden-brown.

Step 7

Flip each braciole carefully with tongs so the other side faces the pot. Cook without moving for another 2 minutes until that side is also golden-brown.

Step 8

Pour 28 ounces crushed tomatoes directly into the pot around the braciole, tilting the can to get every drop. Do not stir; let it flow around the meat.

Step 9

Reduce heat to medium-low and cover the pot partially with a lid, tilting it slightly so steam can escape. Simmer for 30 minutes until the sauce thickens and darkens, and the meat is very tender.

Step 10

Remove the pot from heat. Taste the sauce and add a pinch of salt if needed—the parmesan and filling already added salt, so taste first.

Step 11

Transfer each braciole to a shallow bowl or plate using a slotted spoon. Pour the ragù sauce over the top and around the meat.