Stuffed Beef Rolls in Tomato Sauce
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
Total Timeunder 4 hours
One Pot MealYes
OccasionCasual Dinner Party, Family Get-together
Recipe Coursemain course
Dietary Considerationegg-free, gluten-free, lactose-free, low carb, peanut free, soy free, tree nut free
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
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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.
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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.
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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.
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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.
2004 Michele Scicolone
