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Pork Braciole with Ragù

Brian Hagiwara

Servings: six to eight.

This recipe is inspired by one my mother made. A slice of prosciutto is tucked between the pork and the stuffing, while pancetta flavors both the stuffing and the sauce.The sauce that the meat cooks in is delicious on pasta.


  • 1 cup fresh breadcrumbs
  • 6 Tbs. finely chopped fresh flatleaf parsley
  • 3 Tbs. freshly grated Parmigiano-Reggiano
  • 5 cloves garlic (1 finely chopped, 4 lightly crushed)
  • 2 Tbs. pine nuts
  • 2 Tbs. golden raisins, soaked in warm water for 15 min.and drained 
  • 1/2 cup chopped pancetta (about 2 oz.)
  • Kosher salt and freshly ground black pepper
  • One 2-1/2 lb. boneless pork loin roast, cut into 16 slices and pounded 1/8-inch thick
  • 8 thin slices prosciutto (about 2 oz.)
  • 3 Tbs. extra-virgin olive oil
  • 1 small onion, finely chopped
  • 1/2 cup dry white wine
  • Two 28-oz. cans crushed tomatoes, juice included
  • 1 Tbs. finely chopped fresh mint

Nutritional Information

  • Nutritional Sample Size based on eight servings
  • Calories (kcal) : 420
  • Fat Calories (kcal): 170
  • Fat (g): 19
  • Saturated Fat (g): 6
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 10
  • Cholesterol (mg): 95
  • Sodium (mg): 1090
  • Carbohydrates (g): 24
  • Fiber (g): 5
  • Protein (g): 39


Make the stuffing:

  • In a bowl, toss the breadcrumbs with 3 Tbs. 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 Tbs. 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 flameproof earthenware casserole, heat the olive oil, the remaining pancetta, and the crushed garlic cloves over medium-high heat. Cook until the pancetta turns 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 turn color on all sides, about 8 minutes. Pour in 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 the seasonings. Serve the rolls with a little sauce; be sure to remind diners about the toothpicks.


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Reviews (3 reviews)

  • MarkH1958 | 02/26/2020

    Good recipe with some good suggestions. I can't bring myself to put raisins in any dish, so I left them out. Sue me. I also sauteed all the pancetta. I think the texture of cooked vs raw pancetta in the stuffing will improve the stuffing. Lastly, everything in this recipe screams Italian, so why the mint? Basil is in the mint family, so my version has basil.

    I sympathize with fine cooking regarding limiting access to subscribers yet fear that it just doesn't make sense for the average cook to subscribe to a dozen online services when so much is available for free. I purchase issues as I see something I like and enjoy your magazine. I hope I can find a future where FC remains a tool in my kitchen. Good luck

  • Krispie | 03/12/2018

    This was a tasty recipe - great for a Sunday night. The kids thought it had an unusual taste (probably the pine nuts and raisins) so they weren’t as big fans of the pork rolls but everyone loved the sauce. I will make again.

  • BRIDGETG | 08/10/2009


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