Sauce with braciole 

Every moment that is spent in the kitchen, is a moment of creativity, invention and culinary art that is rooted in each of us. The chops with sauce are undoubtedly the dish of the Apulian Sunday. In Salento they are generally accompanied by orecchiette. You can make both veal and pork, the choice is yours! Very easy to make and super tasty, they will give the sauce a delicious 🙂 taste. Generally they are an "accompaniment" to pasta but, if you do not want to exaggerate, you can enjoy them as a second course! The Apulian chops are delicious meat rolls cooked slowly in tomato sauce. The recipe for a second course of meat perfect for Sunday lunch, but not only. The Apulian chops were originally prepared with the typical horse meat, but it is now widespread to prepare them with thin slices of veal. Meat that for its nutritional values is also leaner and more digestible. 

Among the many super famous dishes, it is impossible to forget a braciola, historical and inseparable adventure companion of the ragù. The chops dominate Sunday at the table, when the mother proposes ''carne con ragù?", she is there, imposing and succulent, lying in that plate full of red and thick sauce, ready to be savored and loved by the diners, starting a love difficult to forget. 'A chop is a serious thing and you have to know how to do it, and today we want to offer you the recipe.

INGREDIENTS

For chops

8 veal slices

8 Slices rolled bacon

40 g pecorino 

parsley to taste

1 segment garlic

black pepper to taste

For the sauce

1 l tomato puree

1 onion

2 bay leaves

1/2 glass white wine

extra virgin olive oil to taste

GUIDELINES

Finely chop the garlic and parsley and then add the grated cheese and black pepper. Mix everything. Spread the slices and arrange the dressing in the central part. Put a slice of bacon on the filling.

At this point close the meat so as to form the roll. Close the long sides on the filling first and then, wrap on itself, lengthwise, starting from the smallest part. Tighten tightly while rolling up and finally lock with a toothpick. Proceed in this way to form all the chops. For the sauce, finely chop the onion and brown with a round of oil. Add the tomato puree and, when it is hot, add the rolls. Season with salt, cover and cook over low heat for about an hour and a half until the sauce has shrunk.