Braciolette al Ragù

Clean the beef slices, removing any sinews and fat, then carefully pound them until they're thin and uniform. An even surface facilitates the distribution of the filling and allows you to roll the meat without breaking it. Keep the six slices ready on your work surface so you can proceed quickly with the filling.

Finely chop the lardo together with the garlic, parsley and part of the pepper, until you obtain a mixture smooth and fragrant. Cut the semi-spicy provolone cheese into thin strips. Also prepare theraisins and pine nuts, so that you can distribute them equally on each slice.

Place a portion of on each slice prosciutto, then place in the center, distributing them into six equal parts, the lardo aromatic, the provolone, theraisins, pine nuts and parsley. Finish with salt and pepper, but don't overdo it because the ham, lardo and cheese are already tasty.

Roll each slice around the filling, closing the meat tightly at both ends. Tie each roll with thin string, like a small salami, to prevent the ingredients from leaking out during cooking. Make sure the filling is completely contained and that the roll maintains its compact shape.

Pour into a saucepan the lard, The lardo and extra virgin olive oil. Add the onion and let it soften, then add the tomato paste and let it flavor. Deglaze with the dry red wine and let the alcohol evaporate; the base should be fragrant and well-blended.

Insert the cutlets into the ragù, without adding any other meat, and season with salt to taste and pepper. Cook them for about an hour and a half at a very moderate boil, keeping the sauce just simmering. The meat will be ready when it is tender and the ragù will have wrapped the rolls without drying out.

Drain the chops and set them aside temporarily. Let the ragù Very slowly, stirring constantly, until it reaches a thick, uniform consistency. Stir gently to prevent the bottom from sticking, and stop cooking when the sauce coats the spoon.

Put the chops back in the ragù Reduce the heat and let it simmer for about ten minutes, keeping the heat low. Serve piping hot, drizzled with the sauce, accompanied by broccoli or French fries. Before serving, make sure the string has been removed.