Recipe: Pork Braciole with Ragu (using pork loin roast, Italian)

PORK BRACIOLE WITH RAGU

"This classic Italian family recipe has tons of flavor. You'll have some of the sauce that the meat cooks in left over - it's delicious on pasta."

1 cup fresh bread crumbs
6 tablespoons finely chopped fresh flat-leaf parsley, divided use
3 tablespoons freshly grated Parmigiano Reggiano
5 cloves garlic (1 finely chopped, 4 lightly crushed), divided use
2 tablespoons pine nut
2 tablespoons golden raisins soaked in warm water 15 minutes and drained
1/2 cup (about 2 oz) chopped pancetta (unsmoked Italian bacon), divided use
Salt and freshly ground black pepper to taste
2 1/2 pounds boneless pork loin roast, cut into 16 slices and pounded 1/8-inch thick
8 thin slices prosciutto (about 2 oz)
3 tablespoons extra-virgin olive oil
1 small onion, finely chopped
1/2 cup dry white wine
2 cans (28 oz each) crushed tomatoes, juice included
1 tablespoon finely chopped fresh mint

To make the stuffing, in a bowl, toss the breadcrumbs with 3 tablespoons of the parsley, the cheese, chopped garlic, pine nuts, raisins, and half the pancetta. Season with salt and pepper.

Lay the pork slices in front of you, season very lightly with salt and pepper, and lay half a slice of prosciutto on top of each. Put a heaping tablespoon of stuffing on one end of a pork slice and roll up the meat, tucking in the sides. Skewer with a toothpick to secure. Repeat with the rest of the slices.

In a Dutch oven or a flame-proof earthenware casserole, heat the olive oil, remaining pancetta, and crushed garlic cloves over medium-high heat. Cook until the pancetta is translucent, about 4 minutes, stirring frequently so the garlic doesn't burn.

Add the onion and pork rolls and cook, turning with tongs, until the rolls are browned on all sides, about 8 minutes.

Add the wine and cook until more than half is evaporated, about 5 minutes. Reduce the heat to low, add the tomatoes, salt and pepper and simmer until the meat is tender, 40 to 45 minutes.

Remove the rolls, turn the heat to high, and reduce the sauce until thickened, about 7 minutes.

Turn the heat off, add the mint and remaining parsley, stir, and return the rolls to the sauce. Let steep for 5 minutes before serving.

Taste and adjust seasonings. Serve the rolls with a little sauce; be sure to remind diners about the toothpicks.

Makes 6-8 servings
Source: Fine Cooking: Comfort Food by Fine Cooking Magazine