ORECCHIETTE CON BRACIOLETTE AL RAGÙ

Meat sauce made with braciole (small steaks stuffed and rolled) is a typical Apulian meal.

It is the Sunday dish par excellence, but it is so hard to prepare! You have to immerse the braciole in the boiling sauce and stir, stir, stir… for almost three hours until a dense brown and very tasty sauce is obtained.

Instead for people who want to take it easy on Sunday morning there are “Che Bontà” orecchiette with meat

sauce with braciole by Ladisa. The flavour is the same but it takes few minutes to enjoy them. A pleasure you can allow yourself not only on Sunday, but every day of the week!