braciole -italian beef rolls tomato sauce
(1 rating)
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this is a scaled down version, most will use pine nuts to the filling and lay a slice of ham and provolone. I was just using what was in my kitchen at the time so I make it this way a lot I hate going to the store for just a few slices of this and that and quite frankly my husband and neighbors love this dish as is so I see no need to change it up. you can of course just use your favorite jar sauce it can be cooked on the stove or in the oven or even a slow cooker what ever suites your fancy
(1 rating)
yield
4 serving(s)
prep time
1 Hr
cook time
4 Hr
method
Roast
Ingredients For braciole -italian beef rolls tomato sauce
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1 lbbeef top round steak, boneless
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salt
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freshly ground pepper
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3 Tbspextra virgin olive oil
- FOR THE FILLING
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1egg
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1/2 cfresh bread crumbs
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2 Tbspmilk
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2 Tbspgrated parmesan cheese
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2 Tbspraisins
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2 cloveroasted garlic
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1 Tbspfresh parsley chopped
- FOR THE TOMATO SAUCE
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1 mdyellow onion
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1 cloveminced garlic
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1/2 cdry red wine (pinot noir)
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1 oz28oz can san marzano tomatos
How To Make braciole -italian beef rolls tomato sauce
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1For the Filling: combined bread crumbs with 2 tablespoons milk (soak for at least 20 minutes) Combine all ingredients in a small bowl. -
2Pound the beef slices until they're about ¼ inch thick. Sprinkle with salt and pepper. place 2 tablespoons of the filling in the center. Slightly fold in the sides of the beef, lengthwise, fold one of the ends in, then starting with the other end roll up the slices of beef, pressing firmly so that's it's good and tight. Secure either with toothpicks or wrap the rolls "gift package" style with some thread. Remember to remove them before serving
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3Heat the olive oil in a Dutch oven over medium-high heat or your sauté pan. Add the beef rolls, seam side down to seal the rolls. Generously brown the beef on all sides. Transfer the rolls to a plate and set aside.
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4Add the onions and garlic to the Dutch oven and sauté until they're soft and translucent, about 5 minutes. Add the red wine and bring to a boil, cooking until most of the wine is evaporated, about 3-4 minutes, de-glazing the bottom of the pan.
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5Add the crushed tomatoes, salt and pepper. Bring to a boil and simmer for 2 minutes. Return the beef rolls and add just enough water to the pot until the beef rolls are submerged and covered. Return to a boil, reduce the heat to low, cover, and simmer for 3 hours.
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6Add the parsley and basil and simmer for another 2 minutes. Add salt and pepper to taste.
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7To serve traditional-style, boil some pasta and serve with the sauce either as a first course, followed by the beef rolls and a leafy green salad.
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