Beef Braciole Recipe

Ingredients for Beef Braciole

• Beef Round Steak
• 6 slices prosciutto
• Pignolis
• 1/2 cup grated Pecorino Romano cheese
• 2 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• 1/2 cup olive oil
• Italian Tomatoes
• 1 (6 oz) can tomato paste
• 2 bay leaves
• Fresh Basil Leaves
• Yellow Onion
• 2 carrots, chopped
• 2 stalks celery, chopped
• Dry Red Wine
• 1/4 cup all-purpose flour
• Salt And Pepper

How to Make Beef Braciole

1. Place each beef slice between two sheets of plastic wrap and pound to 1/4-inch thickness using a meat mallet.
2. Season generously with salt and pepper.
3. Top each beef slice with a piece of prosciutto, then sprinkle evenly with pine nuts, Pecorino Romano cheese, minced garlic, and parsley.
4. Tightly roll up each beef slice, tucking in the ends, and tie securely with kitchen twine.
5. Heat 1/4 cup olive oil in a large skillet over medium-high heat.
6. Dredge the braciole in flour, shaking off any excess. Brown on all sides in the hot oil (about 15 minutes total).
7. Remove braciole from skillet and set aside.
8. In the same skillet, add the remaining 1/4 cup olive oil, then add the chopped onion, carrots, and celery. Cook until softened (about 10 minutes).
9. Return the braciole to the skillet. Add the bay leaves, salt, and pepper.
10. Pour in the red wine, scraping up any browned bits from the bottom of the pan. Simmer until the wine reduces slightly (about 2 minutes).
11. Add the crushed tomatoes and tomato paste. Fill one of the empty tomato cans halfway with water and add to the sauce to thin it.
12. Bring to a simmer, reduce heat to low, cover, and cook for 1 1/2 to 2 hours, or until the beef is very tender.
13. Stir in fresh basil during the last 2 minutes of cooking.
14. Remove the braciole from the sauce, remove the kitchen twine, and slice before serving. Spoon the sauce generously over the sliced braciole and serve immediately.