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Stuffed Beef Rolls in Tomato Sauce 

Updated February 23, 2016
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Cookbook

1,000 Italian Recipes

Published by Houghton Mifflin Harcourt

Thin slices of beef round are perfect for braciole—commonly pronounced brazholl—a flavorful, slow-cooked favorite. Look for large slices of beef without a lot of connective tissue so that they will hold their shape well.

Braciole can be cooked as part of Neapolitan Ragù . Some cooks stuff braciole with a hard-cooked egg, while others add raisins and pine nuts to the basic filling.

Makes4 servings

Cooking Methodbraising

CostModerate

Moderate

Total Timeunder 4 hours

One Pot MealYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursemain course

Dietary Considerationmain course

Equipmentfood mill

Mealdinner

Taste and Texturecheesy, garlicky, herby, savory, winey

Ingredients

  • 4 thin slices boneless beef round, about 1 pound
  • 3 garlic cloves, finely chopped
  • 2 tablespoons grated Pecorino Romano cheese
  • 2 tablespoons chopped fresh flat-leaf parsley
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 cup dry red wine
  • 2 cups canned imported Italian tomatoes with their juice, passed through a food mill
  • 4 fresh basil leaves, torn into small pieces

Instructions

Place the beef between 2 pieces of plastic wrap and pound gently with the flat side of a meat pounder or a rubber mallet to an even 1/8-inch thickness. Discard the top piece of plastic.

Set aside 1 chopped garlic clove for the sauce. Sprinkle the meat with the remaining garlic, the cheese, parsley, and salt and pepper to taste. Roll up each piece like a sausage and tie it like a small roast with cotton kitchen string.

Heat the oil in a large pot. Add the braciole. Cook, turning the meat occasionally, until it is browned on all sides, about 10 minutes. Scatter the remaining garlic around the meat and cook 1 minute. Add the wine and simmer for 2 minutes. Stir in the tomatoes and basil.

Cover and cook over low heat, turning the meat occasionally, until it is tender when pierced with a fork, about 2 hours. Add a little water if the sauce becomes too thick. Serve hot.

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