How to make Orecchiette al Ragù di Braciole

Why cooks start here

Orecchiette al Ragù di Braciole is cooked in Puglia Sundays. The flavor comes from the ingredients in this recipe and the way that place finishes the bowl.

In the sun-drenched kitchens of Puglia, Orecchiette al Ragù di Braciole graces Sunday tables, marking a leisurely day with its robust flavors. This dish is a weekend staple, a reflection of Southern Italy's love for hearty, comforting meals that bring families together. It's a dish that carries with it the warmth of shared moments and the richness of tradition, simmered slowly to perfection. Expect a harmonious blend of tender beef braciole, enveloped in a tomato passata rich with the sweetness of onion and a hint of olive oil's fruitiness. Each orecchiette cradles the sauce, while a sprinkle of Pecorino adds a sharp, savory finish. The coarse, rustic texture of orecchiette captures the ragù, ensuring every bite is a taste of Puglia's culinary heart.