Pork Braciole with Ragù

Pork Braciole with Ragù
Photo by Brian Hagiwara


  • 1 cup fresh breadcrumbs
  • 3 Tbs. freshly grated Parmigiano-Reggiano
  • ½ cup chopped pancetta (about 2 oz.)
  • Two 28-oz. cans crushed tomatoes, juice included
  • Kosher salt and freshly ground black pepper
  • 5 cloves garlic (1 finely chopped, 4 lightly crushed)
  • 1 Tbs. finely chopped fresh mint
  • + 8 more ingredients
    • 8 thin slices prosciutto (about 2 oz.)
    • 6 Tbs. finely chopped fresh flatleaf parsley
    • 3 Tbs. extra-virgin olive oil
    • One 2-½ lb. boneless pork loin roast, cut into 16 slices and pounded 1/8-inch thick
    • 2 Tbs. pine nuts
    • 2 Tbs. golden raisins, soaked in warm water for 15 min.and drained
    • 1 small onion, finely chopped
    • ½ cup dry white wine

In a bowl, toss the breadcrumbs with 3 Tbs. of the parsley, the cheese, chopped garlic, pine nuts, raisins, and half the pancetta. Season with salt and pepper. Lay the pork slices in front of you, season very lightly with salt and pepper, and lay half a slice of prosciutto on top of each. Put a h...

View full recipe at Fine Cooking


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