Pork Braciole with Ragù

Pork Braciole with Ragù
Photo by Brian Hagiwara


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

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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