BRACIOLE DI MANZO (BEEF ROLLS IN TOMATO SAUCE)

Braciole Di Manzo (Beef Rolls in Tomato Sauce) image

Provided by Kathies Kafe

Categories Meat

Time 2h35m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb boneless beef top round, trimmed of fat and cut into 4 thin slices
salt and pepper (to taste)
4 slices prosciutto (sliced thin)
4 slices provolone cheese
2 tablespoons pine nuts
2 tablespoons currants (can substitute raisins)
2 garlic cloves, peeled and chopped
1/4 cup olive oil
1 medium yellow onion, peeled and chopped
1 cup dry red wine
4 large tomatoes, peeled, seeded and chopped
1 tablespoon fresh flat-leaf parsley, chopped
3 -4 fresh basil leaves, torn into small pieces

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.

Nutrition Facts : Calories 555.5, Fat 34.9, SaturatedFat 11.1, Cholesterol 88.5, Sodium 315.8, Carbohydrate 16.5, Fiber 3.1, Sugar 9.7, Protein 34.3