Andrea S Braciole Recipe

Ingredients for Andrea S Braciole

• Blade Steaks
• Parmesan Cheese
• Hard Boiled Eggs
• Garlic Cloves
• Parsley Flakes
• Extra Virgin Olive Oil
• String

How to Make Andrea S Braciole

1. In a large bowl, combine 1/4 cup olive oil, 2 cloves minced garlic, 1 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/4 teaspoon red pepper flakes, salt, and pepper to taste.
2. Place the beef cutlets between two sheets of plastic wrap and pound them to 1/4 inch thickness using a meat mallet.
3. Spread 1 tablespoon of the herb mixture evenly over each cutlet.
4. Top each cutlet with 1 tablespoon of grated Parmesan cheese and 2 slices of prosciutto.
5. Roll up each cutlet tightly and secure with toothpicks.
6. In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat. Sear the braciole on all sides until browned.
7. Remove the braciole from the pot and set aside.
8. Add 1 chopped onion to the pot and cook until softened, about 5 minutes.
9. Add 28 ounces (one 28 ounce can) crushed tomatoes, 15 ounces tomato sauce, 1 cup beef broth, 1 teaspoon sugar, and a pinch of salt and pepper to the pot.
10. Return the braciole to the pot, ensuring they are mostly submerged in the sauce.
11. Bring the sauce to a simmer, then reduce heat to low, cover, and cook for 90 minutes, or until the beef is fork-tender.
12. Remove the toothpicks before serving. Garnish with fresh parsley and serve over pasta or polenta.