Beef rolls with sauce

In the video the recipe of the dish that my mom usually makes.
The chop is a roulade of beef, the part used is called "the piece a torch" which would be the beef nut. In the original recipe the filling consists of: raisins, pine nuts, parsley, pecorino cheese and garlic. These slices are lightly beaten with a meat tenderizer then the filling is placed, closed in a roll and sealed with toothpicks or kitchen twine. The chop is cooked in tomato sauce over low heat for about two hours to make the pieces of meat soft.
The pasta is then seasoned with the sauce of the chops, in this way a complete dish is created, perfect for Sunday lunch. The chop is also used together with other types of meat, such as "tracchiolella" and sausage, to prepare the classic Neapolitan ragù.
Also there are some versions of the chops that are made with pork rind, used instead of beef slices.
This dish, invented in the eighteenth century, is mentioned for the first time by Ippolito Cavalcanti in his work "The theoretical practical kitchen" where it refers to a roll prepared with minced meat topped with bread, garlic and parsley, spread in a rectangle and wrapped around a stick of lard. The term "braciolette", always at the time of Cavalcanti, referred to a mixture of minced meat, sponged bread, parsley and garlic shaped in the shape of croquettes which was then skewered on a skewer alternating it with croutons of bread and roasted with oven. The Neapolitan chop is a dish created, like many Neapolitan dishes, by French cooks transplanted to Naples who worked at the Bourbon Court, called in Naples "I monzù".

Recipes from Campania, single dish recipe, Sunday dishes,

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