Since RIHI’s beginnings in 1949, family has always been at the heart of our business. Like the families we serve in New England, the Aurgemma family has many traditions that date back generations. One of those traditions has been our regular family dinners where we share love and laughs over delicious traditional Italian dishes. One delicious recipe that has been part of our family for generations is Papa’s Braciola & Gravy.
This hearty traditional Italian dish from the town of Torre Maggiore in the Apulia Region of Southeast Italy is a delicious blend of ingredients that are slow-cooked to create an incredibly flavorful dish. For RIHI founder Tony Aurgemma, making this special meal for his family was not only a way to honor his parents’ traditions but a way to pass them on to his children.
From our family to yours, we’d like to share Papa’s Braciolas and Gravy Recipe, so you create your own special memories over a delicious family dinner. Buon Appetito!
Braciola & Gravy
Ingredients:
6 thin sliced Beef Top Round
Olive oil
6 Pork Chops
Salt
1lb Provolone cheese (block)
Pepper
1 large can tomato paste
Pasta: Suggest Rigatoni
4 cans tomatoes
Kitchen Twine
Dried Parsley
Directions:
Pound out (to tenderize) the top round. Lay flat and place about 2 tablespoons of dried parsley in a line along the long edge of the meat then place provolone cheese (in thick strips) and roll. Tie closed with twine.
In a large saucepot, heat a little olive oil on med/high. Place the braciola in the pot and brown on all sides. If the circumference of your pot isn’t large enough, you may need to do this in batches and set the braised rolls of meat aside and brown the remainder of the roll-ups.
Once you remove the braciola from the pan, place pork chops in and brown. You may need to add a little bit more olive oil for the pork chops but use the oil sparingly.
Place the braciola back in the pan and add the tomatoes. Season with salt/pepper.
Bring to a boil for thirty minutes then add tomato paste and reduce heat to low.
Simmer for 3.5 hours stirring occasionally. Serve with Rigatoni…it holds the sauce the best!
