{"id":962,"date":"2017-06-19T12:42:59","date_gmt":"2017-06-19T12:42:59","guid":{"rendered":"http:\/\/www.margiesrecipes.com\/?p=962"},"modified":"2017-06-19T12:42:59","modified_gmt":"2017-06-19T12:42:59","slug":"rigatoni-con-ragu-alla-napoletana-gravy-and-braciola","status":"publish","type":"post","link":"https:\/\/www.margiesrecipes.com\/?p=962","title":{"rendered":"Rigatoni con Rag\u00f9 alla Napoletana (Gravy and Braciola)"},"content":{"rendered":"<ul>\n<li><strong><span style=\"color: #000000;\">Ingredients<\/span><\/strong><\/li>\n<li><span style=\"color: #000000; font-size: small;\">4 slices of beef, preferably rump steak (about 6 ounces each, sliced or pounded thin, to about 1\/4&#8243;) <\/span><\/li>\n<li><span style=\"color: #000000; font-size: small;\">4 slices bacon or pancetta<\/span><\/li>\n<li><span style=\"color: #000000; font-size: small;\">4 slices salami (Genoa or other Italian variety) <\/span><\/li>\n<li><span style=\"color: #000000; font-size: small;\">2 eggs <\/span><\/li>\n<li><span style=\"color: #000000; font-size: small;\">4 ounces Pecorino, Parmigiano or provolone cheese, grated or cut in small pieces <\/span><\/li>\n<li><span style=\"color: #000000; font-size: small;\">1\/4 cup Italian flat leaf parsley, coarsely chopped <\/span><\/li>\n<li><span style=\"color: #000000; font-size: small;\">2 cloves garlic, finely chopped <\/span><\/li>\n<li><span style=\"color: #000000; font-size: small;\">1 cup white wine <\/span><\/li>\n<li><span style=\"color: #000000; font-size: small;\">2 28-ounce cans Italian peeled tomatoes, pur\u00e9ed <\/span><\/li>\n<li><span style=\"color: #000000; font-size: small;\">1\/4 cup breadcrumbs <\/span><\/li>\n<li><span style=\"color: #000000; font-size: small;\">Salt, to taste <\/span><\/li>\n<li><span style=\"color: #000000; font-size: small;\">Freshly ground pepper, to taste <\/span><\/li>\n<li><span style=\"color: #000000; font-size: small;\">1\/4 cup olive oil <\/span><\/li>\n<li><span style=\"color: #000000; font-size: small;\">1 pound rigatoni (or penne)<\/span><\/li>\n<\/ul>\n<p><strong><span style=\"color: #000000;\">Instructions<\/span><\/strong><\/p>\n<p><span style=\"color: #000000; font-size: small;\">Boil the eggs until hard. Let cool, cut into small pieces, set aside. Finely chop the salami, garlic, and parsley and mix together. <\/span><\/p>\n<p><span style=\"color: #000000; font-size: small;\">Pat dry the beef slices. Lightly salt and pepper the top side of each. Line them up on a work surface. Place a slice of bacon on the center of each. Evenly spread the salami mixture on top of the bacon, evenly distribute the egg and cheese. Sprinkle with breadcrumbs. <\/span><\/p>\n<p><span style=\"color: #000000; font-size: small;\">Starting with the narrower end ([of the beef)], carefully roll up each slice, tightly, and fasten with tooth picks. <\/span><\/p>\n<p><span style=\"color: #000000; font-size: small;\">Heat the olive oil in a large pan over medium heat. Add the braciola, carefully turning until each side is lightly brown. Add the wine and cook for a few minutes, then add the tomatoes, and salt and pepper to taste. Reduce the heat to low and cook for about 2 hours, stirring, frequently and carefully. <\/span><\/p>\n<p><span style=\"color: #000000; font-size: small;\">Bring a large pot of salted water to a boil.<\/span><\/p>\n<p><span style=\"color: #000000; font-size: small;\">Cook the pasta until al dente (about 2 minutes less than the package directions), drain, and add to a serving bowl, lightly coat with ragu. Serve immediately with additional sauce and a sprinkle of Parmigiano. <\/span><\/p>\n<p><span style=\"color: #000000; font-size: small;\">Serve the braciola on a separate platter. <\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients 4 slices of beef, preferably rump steak (about 6 ounces each, sliced or pounded thin, to about 1\/4&#8243;) 4 slices bacon or pancetta 4 slices salami (Genoa or other Italian variety) 2 eggs 4 ounces Pecorino, Parmigiano or provolone &hellip; <a href=\"https:\/\/www.margiesrecipes.com\/?p=962\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[5,281,103,63],"class_list":["post-962","post","type-post","status-publish","format-standard","hentry","category-main-courses","tag-beef","tag-braciola","tag-meat","tag-pasta"],"_links":{"self":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/962","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=962"}],"version-history":[{"count":1,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/962\/revisions"}],"predecessor-version":[{"id":963,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/962\/revisions\/963"}],"wp:attachment":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=962"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=962"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=962"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}