Andrea's Braciole Recipe

Name: Andrea's Braciole
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: Serves 1 or more
Ingredients: beef cutlets; 1 tablespoon grated Parmesan cheese per cutlet; Hard Boiled Eggs; 2 cloves minced garlic; Parsley Flakes; 6 tablespoons olive oil; String; 1 teaspoon dried oregano; 1/2 teaspoon dried basil; 1/4 teaspoon red pepper flakes; salt to taste; pepper to taste; 2 slices prosciutto per cutlet; toothpicks; 1 chopped onion; 28 ounces crushed tomatoes; 15 ounces tomato sauce; 1 cup beef broth; 1 teaspoon sugar; fresh parsley for garnish

Transport yourself to Italy with this mouthwatering Braciole recipe! Learned from Italian friends nearly 30 years ago, this recipe evokes warm memories and incredible aromas. Tender beef rolls simmered in a rich, flavorful tomato gravy – a true taste of tradition.

Prep Time 30 mins

Cook Time 90 mins

Calories 807.1 kcal

Protein 93g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Andrea's Braciole

beef cutlets
1 tablespoon grated Parmesan cheese per cutlet
Hard Boiled Eggs
2 cloves minced garlic
Parsley Flakes
6 tablespoons olive oil
String
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon red pepper flakes
salt to taste
pepper to taste
2 slices prosciutto per cutlet
toothpicks
1 chopped onion
28 ounces crushed tomatoes
15 ounces tomato sauce
1 cup beef broth
1 teaspoon sugar
fresh parsley for garnish

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How to Make Andrea's Braciole

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.
Place the beef cutlets between two sheets of plastic wrap and pound them to 1/4 inch thickness using a meat mallet.
Spread 1 tablespoon of the herb mixture evenly over each cutlet.
Top each cutlet with 1 tablespoon of grated Parmesan cheese and 2 slices of prosciutto.
Roll up each cutlet tightly and secure with toothpicks.
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.
Remove the braciole from the pot and set aside.
Add 1 chopped onion to the pot and cook until softened, about 5 minutes.
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.
Return the braciole to the pot, ensuring they are mostly submerged in the sauce.
Bring the sauce to a simmer, then reduce heat to low, cover, and cook for 90 minutes, or until the beef is fork-tender.
Remove the toothpicks before serving. Garnish with fresh parsley and serve over pasta or polenta.

Nutrition Information (Approximate per serving)

Sodium

15 g

Sugar

Fat

123g

Carbs

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion Very Low Carbs Main Dish Beef Easy European Dinner Party Italian Dietary Low Sodium High Protein Low Carb High In Something Low In Something Meat Steaks 3 Steps Or Less 4 Hours Or Less