Beef Braciole

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 1 lb boneless beef round steak, cut into 4 thin slices approximately 1/3 inch thick
• 4 slices prosciutto
• 1 tablespoon pignolis (pine nuts)
• 2 tablespoons grated pecorino romano cheese
• 2 cloves garlic, chopped
• 2 tablespoons parsley, chopped
• 1/2 cup olive oil
• 2 (28 ounce) cans imported italian tomatoes
• 1/4 cup tomato puree
• 2 bay leaves
• 3 fresh basil leaves, torn into small pieces
• 1 medium yellow onion, chopped fine
• 2 carrots, peeled and chopped fine
• 2 stalks celery, chopped chopped fine
• 1 cup dry red wine
• flour, spread on a plate for dredging
• salt and pepper

Recipe

• 1 place each slice of beef between 2 sheets of plastic wrap and pound with a meat pounder until 1/4 inch thick.
• 2 sprinkle with salt& pepper.
• 3 lay a slice of prosciutto on each one and sprinkle evenly with with the pignoli beans, pecorino romano cheese, garlic and parsley.
• 4 roll up the slices, tucking in the ends and tie with kitchen string.
• 5 heat 1/4 cup of the olive oil in a large frying pan over medium heat.
• 6 dredge the braciole in flour shaking off any excess, then place in the pan.
• 7 cook until browned on all sides, about 15 minutes.
• 8 heat the other 1/4 cup of olive oil in a large saucepan over medium heat.
• 9 add the onion, carrots, and celery.
• 10 cook, stirring until tender but not browned, about 10 minutes.
• 11 add braciole, bay leaves, and salt& pepper.
• 12 add red wine and cook until most of liquid evaporates, about 2 minutes.
• 13 pass the tomatoes, with their juices through a food mill or sieve into the saucepan.
• 14 fill one of the tomato cans 1/2 way with water and add to saucepan.
• 15 add tomatoe puree, turn heat to low and cook at a simmer until beef is tender 1 1/2-2 hours.
• 16
• 17 sprinkle the basil over the rolls, and cook for 2 minutes longer.
• 18 transfer to serving plates, spoon the sauce over the top and serve at once.