Perciatelli and Braciole with Sunday Gravy

by

There’s nothing quite like gathering around the table for a traditional Italian Sunday dinner. Perciatelli, a thick, hollow pasta, pairs perfectly with tender braciole (Italian stuffed beef rolls) simmered in rich, hearty Sunday gravy.

Ingredients

For the Braciole:

  • 4 slices of thinly sliced beef top round or flank steak (about ¼ inch thick)
  • ¼ cup grated Pecorino Romano cheese
  • ¼ cup breadcrumbs
  • 2 tbsp fresh parsley, chopped
  • 2 cloves garlic, minced
  • 2 tbsp pine nuts (optional)
  • Salt and pepper, to taste
  • Kitchen twine or toothpicks for securing
  • 2 tbsp olive oil

For the Sunday Gravy:

  • 2 tbsp olive oil
  • 1 medium onion, finely chopped
  • 4 cloves garlic, minced
  • 1 can (28 oz) crushed San Marzano tomatoes
  • 1 can (15 oz) tomato sauce
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 bay leaf
  • ½ cup dry red wine
  • ½ lb Italian sausage (optional, for added flavor)
  • Salt and pepper, to taste

For the Pasta:

  • 1 lb perciatelli pasta
  • Grated Pecorino Romano cheese, for serving
  • Fresh basil leaves, for garnish

  • Instructions

    1. Prepare the Braciole:

    1. Lay the beef slices flat on a cutting board. Season with salt and pepper.
    2. In a small bowl, mix Pecorino Romano, breadcrumbs, parsley, garlic, and pine nuts (if using).
    3. Sprinkle the mixture evenly over the beef slices, leaving a small border around the edges.
    4. Roll each slice tightly into a cylinder and secure with kitchen twine or toothpicks.
    5. Heat olive oil in a large skillet over medium heat. Sear the braciole on all sides until browned. Remove from the skillet and set aside.

    2. Make the Sunday Gravy:

    1. In the same skillet, add olive oil if needed and sauté the onion until translucent. Add the garlic and cook until fragrant.
    2. Stir in tomato paste and cook for 1 minute to deepen the flavor.
    3. Add crushed tomatoes, tomato sauce, oregano, basil, and bay leaf. Stir to combine.
    4. Pour in red wine, bring to a simmer, and season with salt and pepper.
    5. Add the browned braciole and Italian sausage (if using) to the sauce. Reduce the heat to low, cover, and let simmer for 2-3 hours, stirring occasionally.

    3. Cook the Perciatelli:

    1. About 20 minutes before the sauce is ready, bring a large pot of salted water to a boil.
    2. Cook perciatelli according to package instructions until al dente. Drain and reserve ½ cup of pasta water.

    4. Assemble and Serve:

    1. Remove the braciole from the gravy and cut into thick slices. Discard the bay leaf.
    2. Toss the cooked perciatelli with the sauce, adding a splash of reserved pasta water if needed for consistency.
    3. Plate the pasta and top with braciole slices. Garnish with grated Pecorino Romano and fresh basil.

Leave a Comment