Braciola al ragù paired with Chianti Biologico

Coperta di costata al ragù and Chianti biologico

Sometimes we've suggested light recipes, but not this time!
When we talked about sugo calabrese we described it as a "Sunday dish" – today we're proposing another one!
Today's dish is the "braciolone" made with coperta di costata (veal) al ragù, and it's perfect if you have guests who aren't too concerned about keeping it light at your table!
The preparation is long but simple!

Ingredients

• Veal coperta di costata (in our case 1.5 kg)
• 5 eggs
• Parsley
• Grated Parmigiano
• Parmigiano shavings
• Pine nuts
• Garlic
• Sultana raisins
• Pecorino
• 750 ml tomato passata

We've deliberately left out the quantities because those need to be adjusted to your own taste – one piece of advice: don't be stingy!
Lay out the coperta di costata, stuff it with the ingredients mixed together appropriately; then roll it up on itself and tie everything carefully with kitchen twine.
Gently sauté some garlic, then add the tomato passata and the braciola.
The cooking time is essential! To get a proper sauce and to make the meat tender, let everything cook for 5 hours and 30 minutes. Are we crazy? Absolutely not! Try it to believe it!
During cooking, don't add more passata – instead, as the sauce reduces, thin it out gradually with water.
The result will be a very dark sauce, rich with the flavours of the meat, full-bodied; almost like a jam!
The pairing, as often happens, came about by chance!
A bottle suggested on the spot by someone who had chosen it with care: Campoluce Sensi Chianti Biologico DOCG, winner of the Berliner Wein Trophy 2014.
A not very expensive product but with an excellent quality-to-price ratio.
It has a certain affinity with the dish; like the dish itself it is "rustic", rough but flavourful, bold.
Impenetrable ruby red (just like the sauce!), on the nose, red fruits, woodland undergrowth and little else; on the palate it is decisive, with a strong structure: a "masculine" wine.
Not very aromatic, but its tannin is ideal for cleansing the palate and effortlessly enjoying a simple, honest, and delicious dish.
It's fashionable to be sophisticated, but this time we preferred the genuine things!

P.S. Obviously, if the dish turns out to be a little too light, you could always dress it with a nice pacchero di Gragnano!