Braciole, also known as Italian stuffed beef rolls, is a traditional Italian dish that consists of thin slices of beef or venison that are rolled up and filled with a savory stuffing. The rolls are then braised in tomato sauce until tender and flavorful. Here is a detailed recipe for Braciole:
- 8 thin slices of beef or venison, such as flank steak or round steak, pounded thin
- 1/2 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh oregano
- Salt and pepper
- 8 slices of prosciutto
- 1/2 cup grated Pecorino Romano cheese
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1 cup beef broth
- 1/2 cup red wine
- Salt and pepper
- Preheat the oven to 350°F.
- In a medium bowl, mix together the breadcrumbs, Parmesan cheese, minced garlic, chopped parsley, basil, oregano, salt, and pepper. Set aside.
- Lay out the slices of meat on a work surface. Season with salt and pepper. Place a slice of prosciutto on each slice of meat.
- Sprinkle the breadcrumb mixture and Pecorino Romano cheese on top of the prosciutto.
- Roll up each slice of meat tightly and secure with toothpicks or kitchen twine.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until softened, about 5 minutes.
- Add the crushed tomatoes, beef broth, and red wine. Season with salt and pepper. Bring to a simmer.
- Transfer the meat rolls to the tomato sauce and spoon the sauce over the rolls to coat. Cover the skillet with a lid and transfer to the preheated oven.
- Bake for 1 1/2 to 2 hours, or until the beef is tender and the sauce is thickened.
- Remove the toothpicks or kitchen twine from the beef rolls and serve hot with the tomato sauce.