Tender pork cutlets rolled with a savory filling of cheese, herbs, and prosciutto, then slow-simmered in a rich tomato sauce. A classic Italian-American comfort food that's perfect for a Sunday dinner.
Prep25 min
Cook110 min
Servings4
Serving size: 1 piece
669cal
62gprotein
40gcarbs
27g
Ingredients
1.5 lb Pork Cutlets (About 4 large pieces, pounded to 1/4-inch thickness)
A rich, flavorful tomato sauce simmered with garlic, onions, and fresh basil. This versatile Italian-American classic is perfect for pasta, pizza, or as a dipping sauce, and comes together in under an hour.
A timeless comfort food classic, this Buttered Pasta comes together in minutes. Perfectly al dente pasta is tossed in a rich, creamy sauce of melted butter, savory Parmesan cheese, and starchy pasta water, creating a simple yet deeply satisfying meal loved by all ages.
About Pork Braciole, Marinara Sauce and Buttered Pasta
Homestyle Pork Braciole with aromatic marinara and pasta. A truly soul-satisfying, hearty meal!
This italian_american dish is perfect for dinner. With 1451 calories and 83.66g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.5 cup Dry Red Wine (Such as Chianti or Merlot)
28 oz Crushed Tomatoes
1 cup Chicken Broth (Low sodium)
1 tsp Dried Oregano
1.5 tsp Salt (Divided, or to taste)
0.75 tsp Black Pepper (Freshly ground, divided)
0.25 tsp Red Pepper Flakes (Optional)
0.25 cup Fresh Basil (Leaves, for garnish)
Instructions
1
Prepare the Filling
In a medium bowl, combine the Italian breadcrumbs, grated Pecorino Romano, chopped parsley, half of the minced garlic (3 cloves), chopped prosciutto, and the lightly beaten egg.
Season the filling with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.
Mix with a fork until the mixture is well combined and slightly moist.
2
Assemble the Braciole
Lay the pounded pork cutlets on a clean work surface. Lightly season both sides of each cutlet with salt and pepper.
Divide the filling mixture evenly among the pork cutlets, spreading it in a thin layer over the surface but leaving a 1/2-inch border around the edges.
Starting from a short end, tightly roll up each cutlet, tucking in the sides as you go to enclose the filling.
Secure each roll firmly with kitchen twine or several toothpicks.
3
Sear the Pork Rolls
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers.
Working in batches if necessary to avoid crowding the pan, carefully place the pork rolls in the pot.
Sear on all sides until deeply browned, about 2-3 minutes per side (8-10 minutes total).
Remove the seared braciole from the pot and set aside on a plate.
4
Create the Tomato Sauce
Reduce the heat to medium. Add the chopped onion to the same pot and cook until softened and translucent, about 5-6 minutes, scraping up any browned bits (fond) from the bottom of the pot.
Add the remaining minced garlic (3 cloves) and cook for another minute until fragrant.
Pour in the red wine to deglaze the pan, stirring to release any remaining fond. Let it simmer and reduce by about half, which should take 2-3 minutes.
Stir in the crushed tomatoes, chicken broth, dried oregano, red pepper flakes (if using), the remaining 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Bring the sauce to a gentle simmer.
5
Braise the Braciole
Return the seared braciole to the pot, nestling them into the sauce. Ensure they are mostly submerged.
Bring the sauce back to a simmer, then reduce the heat to low, cover the pot, and let it cook gently for 1.5 to 2 hours.
Turn the braciole occasionally. The dish is ready when the pork is fork-tender and easily pierced.
6
Rest and Serve
Once tender, carefully remove the braciole from the sauce and place them on a cutting board. Let them rest for 10 minutes.
While the braciole rests, taste the sauce and adjust seasoning if necessary.
Carefully remove and discard the kitchen twine or toothpicks from the rolls.
Serve the braciole whole or slice them into thick 1-inch rounds to display the filling.
Ladle a generous amount of the tomato sauce over the top, garnish with fresh basil leaves, and serve immediately.
63cal
1gprotein
4gcarbs
5gfat
Ingredients
2 28-oz can Whole Peeled Tomatoes (San Marzano variety recommended for best flavor)
3 tbsp Extra Virgin Olive Oil
1 medium Yellow Onion (finely chopped)
5 cloves Garlic (minced)
1 tsp Dried Oregano
0.25 tsp Red Pepper Flakes (optional, for a little heat)
0.25 cup Fresh Basil (loosely packed, chopped or torn)
Instructions
1
Sauté Aromatics
Heat the extra virgin olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Add the finely chopped onion and cook, stirring occasionally, until it becomes soft and translucent, about 5-7 minutes.
Add the minced garlic and optional red pepper flakes. Sauté for another 60 seconds until fragrant, being careful not to burn the garlic.
2
Build the Sauce Base
Pour the canned tomatoes with their juices into the pot. For a better texture, you can crush the tomatoes by hand in a separate bowl before adding them.
Use a wooden spoon to break up any remaining large pieces of tomato against the side of the pot.
Stir in the dried oregano, sugar (if using), sea salt, and freshly ground black pepper.
3
Simmer to Perfection
Bring the sauce to a gentle simmer over medium heat.
Once simmering, reduce the heat to low, partially cover the pot (leaving a small gap for steam to escape), and let it cook for at least 30-40 minutes.
1 lb Spaghetti (or other long pasta like fettuccine)
0.5 cup Unsalted Butter (1 stick, cut into cubes)
1 cup Parmesan Cheese (freshly grated for best results)
1.5 tsp Salt (for boiling pasta water)
0.5 tsp Black Pepper (freshly ground)
2 tbsp Fresh Parsley (chopped, for garnish (optional))
Instructions
1
Cook the Pasta
Bring a large pot of generously salted water to a rolling boil (add 1.5 tsp salt).
Add the spaghetti and cook according to package directions until al dente, typically 8-10 minutes.
Crucially, before draining, use a mug or measuring cup to reserve at least 1 cup of the starchy pasta water. This is the key to a creamy sauce.
Drain the pasta in a colander. Do not rinse it.
2
Melt the Butter
While the pasta is cooking, place the cubed butter in a large skillet or pan over low-medium heat.
Allow the butter to melt completely, swirling the pan occasionally, about 2-3 minutes. Avoid letting it brown for a classic flavor.
3
Create the Emulsified Sauce
Transfer the hot, drained pasta directly into the skillet with the melted butter.
Immediately add the grated Parmesan cheese, 0.25 tsp salt, and freshly ground black pepper.
Pour in 1/2 cup of the reserved pasta water to start.
Using tongs, toss the pasta vigorously and continuously for 1-2 minutes. This action is essential to emulsify the butter, cheese, and starchy water into a smooth, creamy sauce that clings to every strand.
4
Adjust and Serve
Check the consistency. If the sauce seems too thick or the pasta looks dry, add another splash of the reserved pasta water and toss again until it reaches your desired creaminess.
Taste and adjust seasoning if necessary.
Divide the pasta among serving bowls, garnish with fresh parsley if desired, and serve immediately for the best texture.
Stir every 10 minutes to prevent the bottom from scorching. The sauce is ready when it has thickened and the oil begins to separate slightly around the edges.
4
Finish and Serve
Remove the pot from the heat. Taste the sauce and adjust the seasoning with more salt or pepper if needed.
Stir in the fresh chopped basil.
For a smoother consistency, use an immersion blender to pulse the sauce a few times directly in the pot. Serve warm over pasta, as a pizza base, or as a dipping sauce.
