Beef Braciole Ramen

Thin beef rolls stuffed with herbs braise in tomato-stock, turning into a luxurious ramen centerpiece.

Ingredients

• 8 ounces dried ramen noodles (2 bricks, seasoning packets discarded)
• 1 pound beef braciole (thinly sliced beef rolled with parsley, garlic, and Parmesan, tied with kitchen twine)
• 2 tablespoons olive oil
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 1 (14-ounce) can crushed tomatoes
• 1/2 cup dry red wine
• 2 cups low-sodium beef stock
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes (optional, for heat)
• 1/2 teaspoon black pepper
• Kosher salt, to taste
• 1/4 cup grated Parmesan cheese (plus more for serving)
• 2 tablespoons chopped fresh parsley
• Kitchen twine (for tying braciole)

Preparation

1. Bring a large pot of salted water to a boil. Cook ramen noodles for 2–3 minutes until just tender, drain, rinse under cool water, and set aside.
2. Season braciole rolls with salt and pepper. In a Dutch oven or large skillet, heat olive oil over medium-high heat. Brown braciole on all sides, then remove and set aside.
3. Add onion to the pan and sauté for 3–4 minutes until softened. Add garlic and cook for 1 minute more.
4. Stir in tomato paste, oregano, and red pepper flakes; cook for 1 minute. Add red wine and simmer for 2 minutes.
5. Add crushed tomatoes, beef stock, and black pepper. Return braciole to the pan, cover, and simmer gently for 45–60 minutes, until beef is tender.
6. Remove braciole and let cool slightly. Slice into rounds, removing twine. Return slices to the sauce.
7. Stir in half the Parmesan and parsley. Taste and adjust seasoning if needed.
8. Add cooked ramen noodles to the sauce, tossing gently to coat and heat through.
9. Divide noodles and braciole among bowls. Top with remaining Parmesan, parsley, and desired toppings.