BRACIOLE -ITALIAN BEEF ROLLS TOMATO SAUCE

Braciole -Italian beef Rolls Tomato Sauce image

this is a scaled down version, most will use pine nuts to the filling and lay a slice of ham and provolone. I was just using what was in my kitchen at the time so I make it this way a lot I hate going to the store for just a few slices of this and that and quite frankly my husband and neighbors love this dish as is so I see no...

Provided by JM Avallone

Categories Beef

Time 5h

Number Of Ingredients 17

Ingredients

1 lb beef top round steak, boneless
salt
freshly ground pepper
3 Tbsp extra virgin olive oil
FOR THE FILLING
1 egg
1/2 c fresh bread crumbs
2 Tbsp milk
2 Tbsp grated parmesan cheese
2 Tbsp raisins
2 clove roasted garlic
1 Tbsp fresh parsley chopped
FOR THE TOMATO SAUCE
1 medium yellow onion
1 clove minced garlic
1/2 c dry red wine (pinot noir)
1 oz 28oz can san marzano tomatos

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.