Garnish with fresh basil and some Parmesan cheese.  Mangia!

Garnish with fresh basil and some Parmesan cheese. Mangia!

Braciole (Italian beef rolls in tomato sauce)

IMG_6843This dish definitely took a little more time than I thought, but the end result was delicious.  I did cheat a little bit by using my favorite jarred marinara sauce but if I didn’t tell you I used it,  you would never know.  The flavor of the beef melds so nicely into the sauce that you end up with such a deeply rich meat flavored sauce.

I ate these for days and can’t wait to make this dish again.  This would be perfect for a casual dinner party.

I found some New York steaks that were already thinly sliced in the meat section. You can use top round or bottom round and don't forget, you can always ask the butcher to thinly slice it for you.

I found some New York steaks that were already thinly sliced in the meat section. You can use top round or bottom round and don’t forget, you can always ask the butcher to thinly slice it for you.

I decided to make smaller meat rolls, so I cut my steaks into thirds, then took a meat mallet, covered the meat with waxed paper, then pounded it just a little thinner.

I decided to make smaller meat rolls, so I cut my steaks into thirds, then took a meat mallet, covered the meat with waxed paper, then pounded it just a little thinner.

I lined about 8 slices of the meat, topped with ham then with provolone cheese and then the bread crumb filling.

I lined up about 8 slices of the meat on my cutting board, topped with ham, then with provolone cheese, and then the bread crumb filling.

This was the hardest part. Rolling them up without all the filling oozing out of the sides. As you can see I used a lot of toothpicks!

This was the hardest part. Rolling them up without all the filling oozing out of the sides. As you can see I used a lot of toothpicks!

In your large pot add the olive oil over medium-high heat. Brown on all sides. I had to do mine in batches. Place browned meat roll ups on a plate and set aside.

In your large pot add the olive oil over medium-high heat. Brown on all sides. I had to do mine in batches. Place browned meat roll ups on a plate and set aside.

Now add your onions, garlic and the Italian seasoning with a little bit of salt and pepper. I had to add a little extra olive oil. Cook for about 5-8 minutes, or until onions are soft and translucent.

Now add your onions, garlic and the Italian seasoning with a little bit of salt and pepper. I had to add a little extra olive oil. Cook for about 5-8 minutes, or until onions are soft and translucent.

Add the red wine and allow it to reduce down.

Add the red wine and allow it to reduce down.

Add the crushed tomatoes and marinara sauce to the pot of goodness.

Add the crushed tomatoes and marinara sauce to the pot of goodness.

Add the meat roll ups to the sauce, bring to a quick boil, remove from heat. Place lid on then into a 325 preheated oven for about 3 hours.

Add the meat roll ups to the sauce, bring to a quick boil, remove from heat. Place lid on then into a 325 preheated oven for about 3 hours.

After 3 hours remove the beef, then take out all the toothpicks.

After 3 hours remove pot from the oven and then take out the beef.  Now gently take out all the toothpicks.

skim off all the fat, then with an immersion blender, smooth out the sauce....oh my gosh this is looking good!

skim off all the fat, then with an immersion blender, smooth out the sauce….oh my gosh this is looking good!  Add the meat back in and there you have one amazing meal.

Garnish with fresh basil and some Parmesan cheese. Mangia!

Garnish with fresh basil and some Parmesan cheese. Mangia!

 

Braciole (Italian beef rolls in tomato sauce)
 
Prep time
Cook time
Total time
 
This is such a special dish. Yes, it may take a little time to put together, but well worth the effort. This freezes well and you could certainly make a few days ahead and re-warm before your family gathering. Serve over pasta or polenta.
Author:
Recipe type: Main
Cuisine: Italian
Serves: 8
Ingredients
  • 2 pounds beef (top or bottom round) cut into thin slices, about ¼ inch thick
  • Salt & Pepper (to taste)
  • Olive oil (to brown beef with)
  • 8 slices prosciutto or pancetta
  • 4 slices Provolone cheese, cut in half
  • FOR THE FILLING
  • ¾ cup fresh breadcrumbs
  • 3 tablespoons melted butter
  • 4 tablespoons freshly grated Parmesan cheese
  • 4 tablespoons toasted pine nuts
  • 4 tablespoons dried currants or raisins
  • 2 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • ½ teaspoon rosemary, chopped (optional)
  • FOR THE TOMATO SAUCE:
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 cup dry red wine
  • 1 (28 oz) can crushed tomatoes
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 1 tablespoon fresh parsley
  • 2 tablespoons fresh basil, chopped
  • 1 teaspoon Italian seasoning
  • 1- 24 ounce jar of Rao's Marinara sauce
  • Basil leaves for garnish
Instructions
  1. In a small bowl add the filling ingredients, mix together well. Set aside
  2. Pound the beef slices until they are about ¼ inch thick. Sprinkle lightly with salt and pepper. Lay a slice of the Prosciutto ham on each slice of beef, followed by ½ slice of the Provolone cheese. Place about 2 tablespoons of the filling in the center. Slightly fold in the sides of the beef, lengthwise, fold one of the ends in, then starting with the other end, roll up the slices of beef, pressing firmly so that it is good and tight. Secure with toothpicks (you will remove them after they have baked).
  3. Heat about 4 tablespoons of olive oil in a dutch oven (I used ceramic lined my cast iron pot) over medium-high h eat. Add the beef rolls, seam side down to seal the rolls. Generously brown the beef on all sides. This can be done in batches. Transfer the rolls to a plate and set aside.
  4. Add the onions and garlic to the Dutch oven and sauté until they are soft and translucent, about 5 minutes. Adding more olive oil if necessary. Lightly salt and pepper.
  5. Add red wine and bring to a boil, cooking until most of the wine is evaporated, about 5 minutes, this will help with deglazing the bottom of the pan with all the brown bits.
  6. Add the crushed tomatoes, salt, pepper, parsley, basil, Italian seasoning and the jar of Rao's marinara sauce, bring to a boil and simmer for 2 minutes. Add the beef rolls making sure that they are all submerged into the sauce. Place the lid on the Dutch oven.
  7. Place the pot in a pre-heated 325 degree oven and bake for about 3 hours
  8. Remove the beef rolls from the sauce, now remove all toothpicks.
  9. While the beef rolls are out of the sauce, skim off any visible fat. Once the fat has been skimmed off then use your immersion blender or food processor to smooth and blend the tomato sauce. Add the beef rolls back in.
  10. Serve over pasta or polenta and enjoy with a simple green salad.

 

 
Tags:

Leave a Reply

Your email address will not be published. Required fields are marked *

*

Rate this recipe: