Best Beef Braciole Recipes

BEEF BRACIOLE (STUFFED ITALIAN BEEF ROLL) RECIPE BY TASTY

Steps:

• In a medium bowl, combine the bread crumbs, pecorino Romano, ½ cup (20 g) chopped basil, provolone, parsley, 5 minced cloves of garlic, salt, pepper, and the olive oil. Stir and set aside.
• Lay the flank steak on a cutting board. Season both sides with salt and pepper. Cover the the meat with a sheet of parchment paper. Using a meat mallet or rolling pin, pound the steak until it's ¼ inch (6 mm) thick.
• Remove the parchment and sprinkle the bread crumb mixture evenly over the steak.
• Starting from the bottom, roll the meat into a log. Using butcher's twine, tie up the roll so it holds its shape while cooking. Season with salt and pepper.
• Heat the canola oil in a large Dutch oven over high heat. When the oil is shimmering, add the steak roll and, without moving it, cook until a dark brown crust forms on one side, about 3 minutes. Turn the roll and repeat until all sides and the ends have been seared. Remove the roll from the pan and set aside.
• Preheat the oven to 350°F (180°C).
• Add the butter, carrot, onion, celery, remaining 3 cloves of garlic, salt, and pepper to the pan and cook until caramelized, about 5 minutes.
• Add the white wine and stir to loosen any brown bits from the bottom of the pot. Cook until the wine reduces and the pan is slightly dry again.
• Add the tomatoes, bay leaves, oregano, and red pepper flakes. Stir to combine.
• Return the beef roll to the pot. Cover and bake for 1 hour, flipping the roll halfway through (if the sauce is drying up too much, add more crushed tomatoes or water), until the beef is tender.
• Slice the braciole and arrange on a serving platter with the sauce. Serve the braciole with orecchiette or polenta. Garnish with grated pecorino Romano and fresh basil.
• Enjoy!

BRACIOLA - BRACIOLE (ITALIAN STUFFED BEEF ROLLS)

Steps:

• Pound the steak very thin and cut into 4 pieces.
• Place a slice of mozzarella on each piece, then top with parmesan, garlic powder, salt and pepper.
• Roll each piece up tightly and secure with a string.
• Heat the olive oil in a large nonstick skillet and brown the rolls evenly on each side.
• Drop them in your favorite pasta sauce and allow them to simmer for 2 hours or until tender and cooked through. (The meat will add a wonderful flavor to your sauce!).
• Remove the strings and serve.
• (Alternative: Assemble and brown the beef rolls the night before and store them in the fridge. Then drop the rolls and the sauce in your crockpot and cook on low for 8 hours the next day).

CHEF JOHN'S BEEF BRACIOLE

Steps:

• Place steaks between 2 pieces of heavy plastic; pound meat about 1/4-inch thick using a meat pounder. If a piece of meat breaks off, use it to patch a thinner area.
• Place bread crumbs into a mixing bowl and stir in garlic, 2 tablespoons olive oil, raisins, Parmesan cheese, salt, black pepper, oregano, and egg until thoroughly combined.
• Season steak with salt and pepper; place half the bread crumb stuffing onto the bottom 2/3 of a steak, leaving the top third of the steak without stuffing. Lightly press the stuffing onto the meat and roll the steak up into a tight roll, starting from the stuffed end. Tie 3 to 4 pieces of kitchen string around the roll to hold it together. Trim ends of string. Repeat with remaining steak and stuffing.
• Heat 1 tablespoon olive oil in a skillet over medium-high heat. Pan-fry the steak rolls in the hot oil until well browned on all sides, 2 to 3 minutes per side. Pour in water and dissolve pan juices and browned bits of food in the water.
• Season steak rolls with salt and pepper; add red pepper flakes and bay leaf to the water. Spread tomato sauce onto rolls. Pan liquid should cover the rolls about halfway up.
• Bring to a boil, reduce heat to low, and simmer, covered, for 10 minutes; turn rolls over and cook covered about 10 more minutes. An instant-read meat thermometer inserted into the center of the stuffing should read at least 145 degrees F (65 degrees C). Remove from pan, transfer to a platter, and let them rest for 10 minutes.
• Raise heat to medium, bring sauce to a boil, and cook, stirring often, until sauce has reduced by half, about 10 minutes. Slice the rolls crosswise. Serve arranged on a little sauce and drizzle more sauce on top.

BEEF BRACIOLE

Steps:

• In a 5- or 6-qt. oval slow cooker, combine pasta sauce and pepper flakes. Pound steak with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper., In a small bowl, combine eggs and bread crumbs. Spoon over beef to within 1 in. of edges; press onto meat. Layer with prosciutto and cheese. Roll up jelly-roll style, starting with a long side; tie at 2-in. intervals with kitchen string., In a Dutch oven, brown meat in oil on all sides. Transfer to slow cooker; spoon sauce over meat. Cover and cook on low until beef is tender, 6-8 hours., Remove meat from sauce and discard string. Cut into slices; serve with sauce.

BEEF BRACIOLE

Steps:

• Preheat oven to 400 degrees F.
• Pound out the steaks with a meat hammer until they are approximately 1/4-inch thick. Sprinkle each steak with the minced garlic, fresh parsley and Parmigiano-Reggiano, then some salt and pepper. Roll up each steak and secure with toothpicks. Sprinkle the steaks again with pepper. Place steaks in a casserole pan or roasting pan and cover with the vegetable oil. Bake, rotating occasionally to ensure browning on all sides, 25 to 30 minutes.
• Cover steaks with tomato sauce and cover pan with aluminum foil. Place steaks back in the oven and reduce heat to 325 degrees F. Cook until fork tender, about 3 hours. Serve with your favorite pasta.

BRACIOLE (STUFFED BEEF ROLLS IN TOMATO SAUCE)

Steps:

• Place beef between two pieces of plastic wrap. Pound gently with a meat pounder or mallet to 1/4-1/8 inch thickness.
• Remove and discard plastic wrap. Place one slice of the prosciutto on each beef slice. Sprinkle beef slices with the finely chopped garlic, cheese, parsley, salt and pepper. Roll each of the beef slices into a tight roll and secure with a toothpick.
• Heat the olive oil in a large pot. Add the braciole and crushed garlic. Cook, turning the meat occasionally, until it is browned on all sides and the garlic is golden. Add the red wine and simmer for 2 minutes. Remove and discard the crushed garlic cloves.
• Stir in the tomato puree and basil.
• Cover and cook on low heat, turning the meat occasionally, until it is tender when pierced with a fork, about 2 hours. Add a little water if the sauce becomes to thick.
• If you want to serve it the Italian way: Serve the sauce over the hot, cooked ziti as a first course, followed by the braciole. Don't forget to remove the toothpick from the braciole.

ULTIMATE BEEF BRACIOLE

Steps:

• To make the Braciole: Toast the panko bread crumbs in a dry skillet with a little olive oil over low heat, until golden. Add to a large mixing bowl along with the anchovy, garlic, bocconcini, red peppers, parsley, a drizzle of olive oil and some salt and pepper, to taste. Stir together until well combined.
• Set the flank steak on a piece of plastic wrap. Make a deep horizontal slice along the steak almost all the way through and fan open like a book. Lay another piece of plastic wrap on top. Using the smooth side of a meat mallet, gently flatten the steak until about 1/2-inch thick; take care not to tear. Discard the top sheet of plastic wrap; rub the surface with olive oil and season with salt and pepper, to taste. Spread the stuffing evenly over the meat, leaving a 1-inch border all around. Arrange the eggs lengthwise down the center of the meat and roll up like a jelly roll log, using the plastic wrap as support. Tie the roll with kitchen twine in 4 to 5 places to secure - this will help hold the shape and keep the filling from falling out.
• Preheat the oven to 350 degrees F. Put a roasting pan across 2 burners and heat over medium heat. Add a 3-count of olive oil and add the thyme and garlic. Cook for about a minute until fragrant. Carefully add the braciole and sear until evenly browned all over, approximately 2 minutes each side.
• Add the sliced onions and bay leaves, then stir in the beef broth to deglaze. Add the canned tomatoes over the top, then nestle in the whole vine tomatoes around the braciole. Bring to a simmer, then cover with foil and put in the oven to braise for 45 to 60 minutes. When done, remove the foil and remove the braciole to a carving board to rest. Carefully remove the whole vine tomatoes, with a slotted spoon, to a plate. Let the sauce cool for about 5 minutes. Discard the thyme stems and bay leaf, then add the sauce to a blender and puree. Pour the sauce back into the pan and set over medium heat to bring to a simmer. Season with salt and pepper, to taste, and add the balsamic vinegar. Remove the kitchen twine from the beef and cut into 1-inch thick "pin-wheel" slices. Arrange the slices on a platter and arrange the whole vine tomatoes around the beef. Pour the sauce over the top, garnish with chopped parsley and serve.

BRACIOLE DI MANZO (BEEF ROLLS IN TOMATO SAUCE)

Steps:

• Place the meat slices between 2 sheets of plastic wrap and gently pound with a meat mallet until they are 1/4" thick. Sprinkel with salt and pepper. Lay a slice of prosciutto and a piece of cheese on each one. Sprinkle with a few pines nuts, currents and garlic. Roll up the slices, tucking in the ends. Tie the rolls at 1" intervals with kitchen string.
• In a large skillet, warm the olive oil over medium heat. Add the beef rolls and cook, turning as needed, until browned on all sides, about 15 minutes.
• Add the onion and cook, stirring occasionally, until tender, about 5 minutes longer.
• Add the wine and cook until most of the liquid evaporates, about 2 minutes.
• Add the tomatoes and sprinkle with salt and pepper. Reduce the heat to low, cover and simmer, turning the rolls occasionally, until the beef is tender when pierced with a knife, about 2 hours. Check from time to time to see if the sauce is becoming too dry; add a little water if needed.
• Uncover, scatter the parsley and basil evenly over the rolls, and cook for 2 minutes longer.
• Tranfer to warmed,individual plates, spooning the sauce over the top and serve at once.

BEEF BRACIOLE WITH OLIVES AND RAISINS

Steps:

• Preheat oven to 325°F. Pound beef with the tenderizing side of a meat mallet to 1/8-inch thickness; season with salt and pepper. In a bowl, stir together olives, raisins, 1/2 cup each parsley and cheese, and 1 tablespoon oil.
• Divide olive mixture evenly among beef slices, patting it down to an even thickness and leaving a 1/4-inch border all around. Starting at one short end, roll each piece into a tight log; secure with twine or a wooden skewer.
• Heat remaining 3 tablespoons oil in a braiser pan or a wide, shallow ovenproof pot over medium-high. Add beef in a single layer (in two batches, if necessary, to avoid crowding pan) and cook, turning a few times, until browned all over, 8 to 10 minutes. Transfer to a plate.
• Add garlic and oregano to pan; cook until sizzling and fragrant, about 30 seconds. Add wine and boil, scraping up any browned bits, until mostly evaporated. Return beef and any accumulated juices to pan. Add broth and tomato sauce; bring to a boil.
• Cover pan and transfer to oven. Cook, spooning sauce over beef a few times, until beef is fork-tender and sauce has reduced to a gravy, 1 1/2 to 2 hours (if gravy reduces and thickens too quickly, stir in more broth).
• Stir together orange zest, remaining 1/4 cup parsley and 2 tablespoons cheese, and pine nuts. Sprinkle over braciole and gravy before serving.

THE ULTIMATE BEEF BRACIOLE

Steps:

• Place each slice of beef between 2 sheets of plastic wrap and pound with a meat pounder until 1/4 inch thick.
• Sprinkle with salt& pepper.
• Lay a slice of prosciutto on each one and sprinkle evenly with with the pignoli beans, pecorino romano cheese, garlic and parsley.
• Roll up the slices, tucking in the ends and tie with kitchen string.
• Heat 1/4 cup of the olive oil in a large frying pan over medium heat.
• Dredge the braciole in flour shaking off any excess, then place in the pan.
• Cook until browned on all sides, about 15 minutes.
• Heat the other 1/4 cup of olive oil in a large saucepan over medium heat.
• Add the onion, carrots, and celery.
• Cook, stirring until tender but not browned, about 10 minutes.
• Add braciole, bay leaves, and salt& pepper.
• Add red wine and cook until most of liquid evaporates, about 2 minutes.
• Pass the tomatoes, with their juices through a food mill or sieve into the saucepan.
• Fill one of the tomato cans 1/2 way with water and add to saucepan.
• Add tomatoe puree, turn heat to low and cook at a simmer until beef is tender 1 1/2-2 hours.
• Sprinkle the basil over the rolls, and cook for 2 minutes longer.
• Transfer to serving plates, spoon the sauce over the top and serve at once.

BRACIOLE (STUFFED BEEF ROLLS IN TOMATO SAUCE)

Steps:

• Place beef between two pieces of plastic wrap. Pound gently with a meat pounder or mallet to 1/4-1/8 inch thickness. Remove and discard plastic wrap. Place one slice of the prosciutto on each beef slice. Sprinkle beef slices with the finely chopped garlic, cheese, parsley, salt and pepper. Roll each of the beef slices into a tight roll and secure with a toothpick. Heat the olive oil in a large pot. Add the braciole and crushed garlic. Cook, turning the meat occasionally, until it is browned on all sides and the garlic is golden. Add the red wine and simmer for 2 minutes. Remove and discard the crushed garlic cloves. Stir in the tomato puree and basil. Cover and cook on low heat, turning the meat occasionally, until it is tender when pierced with a fork, about 2 hours. Add a little water if the sauce becomes to thick. If you want to serve it the Italian way: Serve the sauce over the hot, cooked ziti as a first course, followed by the braciole. Don't forget to remove the toothpick from the braciole.

BRACIOLE -ITALIAN BEEF ROLLS TOMATO SAUCE

Steps:

• 1. For the Filling: combined bread crumbs with 2 tablespoons milk (soak for at least 20 minutes) Combine all ingredients in a small bowl.
• 2. Pound the beef slices until they're about ¼ inch thick. Sprinkle with salt and pepper. place 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's it's good and tight. Secure either with toothpicks or wrap the rolls "gift package" style with some thread. Remember to remove them before serving
• 3. Heat the olive oil in a Dutch oven over medium-high heat or your sauté pan. Add the beef rolls, seam side down to seal the rolls. Generously brown the beef on all sides. Transfer the rolls to a plate and set aside.
• 4. Add the onions and garlic to the Dutch oven and sauté until they're soft and translucent, about 5 minutes. Add the red wine and bring to a boil, cooking until most of the wine is evaporated, about 3-4 minutes, de-glazing the bottom of the pan.
• 5. Add the crushed tomatoes, salt and pepper. Bring to a boil and simmer for 2 minutes. Return the beef rolls and add just enough water to the pot until the beef rolls are submerged and covered. Return to a boil, reduce the heat to low, cover, and simmer for 3 hours.
• 6. Add the parsley and basil and simmer for another 2 minutes. Add salt and pepper to taste.
• 7. To serve traditional-style, boil some pasta and serve with the sauce either as a first course, followed by the beef rolls and a leafy green salad.

BEEF BRACIOLE

Steps:

• In a medium bowl, combine the garlic, scallions, parsley, salami, Fontina, Parmigiano, and bread crumbs and mix well. Add ¼ cup of the olive oil and mix well with your hands or a spoon. Set aside. Cut six 15-inch-long pieces of kitchen twine. Open out the beef, season on both sides with salt and pepper, and place it on a work surface so a long side is toward you. Spread the bread crumb mixture evenly over the beef, leaving a ½-inch border along the side farthest from you; press and gently pack the stuffing mixture onto the beef to keep it in place (you may have a little stuffing left over-it makes a great panini filling). Starting from the side nearest you, roll up the meat like a jelly roll, pressing any stuffing that falls out of the ends back into the roll, and tie tightly with the twine, spacing the ties evenly (it's easier if you have a friend to tie the beef while you hold the roll together). Wrap tightly in plastic wrap to make a compact roll, and place in the refrigerator for at least 2 hours, or as long as overnight. Preheat a gas grill or prepare a fire in a charcoal grill. Carefully unwrap the beef roll and, using a very sharp knife, cut it between the ties into six thick pinwheels. Brush gently on both sides with the remaining 3 tablespoons olive oil and season with salt and pepper. Gently lay the pinwheels on the hottest part of the grill and cook, unmoved, for 5 to 7 minutes. Using a spatula, carefully turn each pinwheel over and cook for about 4 minutes longer for medium-rare. (Don't be alarmed if some of the cheese in the stuffing starts to melt and char on the grill, making kind of a savory Florentine-cookie-like thing; but if you find it charring too much, move the pinwheels to a slightly cooler part of the grill.) Transfer to a platter and serve.

BEEF BRACIOLE

Steps:

• Using a very sharp knife,"butterfly" the steak (or have the butcher do it).
• Pound the steak with a meat mallet until its about 1/4 inch thick.
• Lightly season the meat with salt and pepper.
• Spread the minced garlic, minced parsley and cheese evenly over one side of the meat, to within a 1/4 inch of the edges.
• Starting with the long edge, tightly roll the meat up (like for a jelly roll).
• Tie the rolled meat tightly every few inches along the length of the roll, with the cord (make sure the ends of the roll are tied well).
• Heat olive oil in a heavy frying pan, add braciole and onion.
• Fry the meat, turning it frequently until evenly browned.
• Add the browned braciole to the pot of simmering tomato sauce to finish cooking (about 45 minutes).
• To serve, remove the cords and slice the braciole into 1 inch slices.
• Spoon some sauce over the slices.

BEEF BRACIOLE

Steps:

• Filling: Preheat oven to 350 F. In a bowl, combine breadcrumbs, grated cheese, pistachios, raisins, red pepper flakes, and ground fennel seed. Use a Microplane to grate garlic cloves into the bowl. Pour in olive oil and stir to combine, then add lemon zest and combine again: the filling should feel like wet sand.
• Beef: Place flank steak on a sheet of plastic wrap, and cover with another sheet of plastic wrap. Use a rolling pin to pound meat, flattening to about ¼-inch to ½-inch thick. Set aside. Heat a heavy-bottomed pot over medium low heat. Remove top sheet of plastic from the steak. Spread half of the filling evenly over the steak. (Use remaining filling as stuffing for steak, chicken, or vegetables, or freeze for up to 2 months.) Use the back of a spoon to press the mixture into the steak; push in any stray raisins along the edges or they will burn in the pan. Starting with the thicker side of the meat, roll up the steak like a cigar, using the plastic to keep the roll tight. Wrap the rolled braciole in plastic to hold it together. Set aside.
• Truss: Cut four 12-inch strips of twine to tie the braciole. Place them on a flat surface, 2 inches apart and parallel to one another. Gently remove plastic wrap from the braciole, and lay the meat on top of twine, seam side up. Tie the outer strings first to keep the roll in place, and work inwards, finishing with the middle strings.
• Turn heat to high and heat the oil. Season braciole generously with salt and place in the pot; it should sizzle when it touches the oil. Turn heat down to medium-low and add rosemary sprigs to the oil on either side of the braciole. Brown meat on three sides, 2 minutes per side. Before browning meat on the 4th side, smash garlic cloves and add to pot to infuse the oil (you can leave the skins on). At this time, remove and discard the rosemary sprigs.
• When the meat is brown on all sides, turn off the heat and add the wine. Turn heat to medium and bring the wine to a boil; continue boiling until there is no odor of alcohol, 1-2 minutes. Add tomato purée (and salt, if the purée is unsalted); stir and bring to a low simmer. Shape a piece of aluminum foil into a circle about the size of the pot lid. Loosely tent the foil over the simmering meat. Place in the oven and cook for 20 minutes; then remove from the oven, lift away the foil, flip the meat over, and baste with the sauce. Replace foil over the meat and place back in the oven, 25 more minutes. (Meat will cook in the oven for a total of 80 minutes.)
• After a total of 45 minutes, remove foil and discard. Flip and baste braciole again, then place back in the oven for the last 35 minutes.
• When braciole is cooked, remove from sauce; cut into slices that are 1 to 1½ inches thick. Cut the twine and discard, then place slices on a serving platter. Spoon sauce over the meat followed by chopped parsley, a drizzle of olive oil, and freshly ground pepper. Serve immediately.

BUCA DI BEPPO SUNDAY ROLLED STUFFED BEEF (BRACIOLE)

Steps:

• Mix the bread crumbs, garlic, Pecorino Romano cheese, parsley and eggs. Set aside.
• Pound the flank steak until it is 1/4 inch thick (or ask your butcher to prepare it for you!).
• Flatten stuffing onto the middle of the steak from end to end.
• Lay the whole hard boiled eggs over the stuffing, roll up the steak like a salami and secure with string. Set aside.
• In a large pan, bring the Marinara Sauce to a boil, lower the heat, and add the braciola covering it in sauce.
• Cook with lid on for 1 hour or until the sauce is thick, stirring regularly.
• Remove the braciola and set aside. Add the cream to the sauce and keep warm over very low heat.
• Cook pasta until al dente, drain and toss with the sauce. Place pasta on a large platter. Remove the string from the braciola. Slice braciola into 1-inch thick pieces arrange over pasta and serve.
• *Alton Brown browns the rolls and then places in hot marinara in a foil tented baking dish at 350 degrees for 45 minutes.

BEEF BRACIOLA - BRACIOLE

Steps:

• Flatten slices of beef as thinley as possible.
• Mix ground meats, cheese, butter, breadcrumbs soaked in milk and squeezed dry, parsley and egg.
• Taste mixture and season with salt and pepper.
• Place a slice of prosciutto on each slice of beef, spread with stuffing.
• Roll slices tightly and tie with string.
• Heat oil, butter together in large skillet.
• Add garlic, onion, carrots and bay leaf, saute a few minutes.
• Add beef rolls and brown well on all sides.
• Stir in wine and cook over moderate heat until most of the liquid has evaporated.
• Add tomatoes and bring to a boil.
• Reduce heat to low and simmer for an hour or until the beef is fork tender.
• The recipe does not say but I beleive it should be covered for this simmering.
• Remove beef to a warm platter.
• Strain pan liquid, return to skillet and cook for a few minutes until thickened to taste.
• Pour over beef rolls and serve hot.

GRILLED BEEF BRACIOLE WITH GRILLED TOMATO-BASIL RELISH

Steps:

• For the grilled tomato-basil relish:
• Heat the grill to high.
• Cut the tomatoes half, then brush with 2 tablespoons of the oil and season with salt and pepper. Grill the tomatoes on all sides until slightly charred and soft. Remove the tomatoes from the grill, chop and place in a bowl. Add the remaining 3 tablespoons of oil, onion, vinegar, basil and parsley and season with salt and pepper. Serve warm or at room temperature.
• For the beef:
• Heat the grill to high.
• Place the steak on a flat surface. Combine the cheese, parsley, oregano and garlic in a small bowl. Brush the steak on the side facing up with 2 tablespoons of the oil and season with salt and pepper. Sprinkle the cheese mixture evenly over the steak, leaving a 1/2-inch border around the sides.
• Starting with the long end, tightly roll the meat up like a jelly roll and tightly tie with the butcher's twine on the ends and in the center. Brush the entire outside of the steak with the oil and season with salt and pepper. Place on the grill, seam-side up and grill until golden brown on all sides, about 10 to 12 minutes. Remove from the grill and let rest 10 minutes before slicing into 1/2-inch thick slices. Serve several slices per person topped with some of the relish.

PARMESAN BEEF BRACIOLE

Steps:

• Preheat oven to 350°F.
• In food processor mix the bread or cracker crumbs, cheese, eggs, herbs and garlic until it forms a paste.
• Brush the pounded flank steak with vegetable oil and season to taste with salt and pepper.
• Spread the paste evenly over the meat.
• Roll the pounded meat tightly and tie with kitchen twine.
• Sear all sides of the meat in a hot skillet or sauté pan.
• Pour tomato sauce or paste in 9 x 13 inch baking dish.
• Add seared meat to the tomato sauce or paste.
• Cover with a tinfoil tent (do not let tinfoil touch the meat).
• Braise for 1 hour (add 1 hour, if needed for more tenderness).
• Remove from heat, uncover, and allow to rest 10 minutes.
• Slice the hot braciole into 1 1/2 inch portions.
• Place parmesan crisp in each serving dish.
• Place a spoonful of tomato sauce on parmesan crisp, top with a braciole round and and more tomato sauce.

ORECCHIETTE AL RAGU DI BRACIOLE (PASTA WITH BEEF RAGU AND BRACIOLE)

Steps:

• Pound the beef cutlets 1/4-inch thin. Add the cheese, parsley and garlic to a small bowl and toss. Divide evenly over each cutlet. Roll up each cutlet and tie with butcher's twine to secure and to make a roll. Sprinkle each roll with salt and pepper.
• Heat 2 tablespoons olive oil in a large, heavy-bottomed Dutch oven over medium-high heat. Add the beef rolls and the cubed beef and brown on all sides. Remove to a plate once browned. Add a touch more olive oil to the pan and add the carrots and onions and saute until tender. Add the wine and simmer for a minute or so, and then scrape up the browned bits on the bottom of the pan. Stir in the passata and bay leaves. Bring to a simmer, add the beef back into the pot and cover with a lid. Cook on low until thick and the meat begins to fall apart, flipping the rolls occasionally, 2 1/2 to 3 hours. (If too dry, add a half cup of water; if too loose, remove the lid to finish thickening).
• Bring a large pot of salted water to a boil. Add the orecchiette, cook until al dente and drain.
• Remove the bay leaves and discard from the sauce. Carefully remove the braciole to a cutting board and cut off the butcher's twine. Slice the beef rolls into rounds. Add the pasta to the sauce and toss all together. Serve on a large platter and top with the braciole rounds and sprinkle with lots of pecorino cheese.