Beef Rolls: Bracioline Recipe

Name: Beef Rolls: Bracioline
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 8 thin slices pancetta, plus 2 tablespoons finely chopped pancetta; 8 thin boneless beef cutlets (from the eye-round), thinly pounded; 1 clove garlic, finely chopped, plus 1 clove, sliced; 1 bunch Italian parsley, leaves finely chopped to yield 1/4 cup; 1 tablespoon salted capers, rinsed and drained; 3 ounces caciocavallo or pecorino, cut into matchsticks; 1/4 cup extra-virgin olive oil; 1 onion, coarsely chopped; 1 carrot, roughly chopped; 1/2 cup dry red wine; 2 cups canned tomatoes, coarsely chopped; 1/2 teaspoon red pepper flakes; Salt and pepper

Servings: persons

8 thin slices pancetta, plus 2 tablespoons finely chopped pancetta
8 thin boneless beef cutlets (from the eye-round), thinly pounded
1 clove garlic, finely chopped, plus 1 clove, sliced
1 bunch Italian parsley, leaves finely chopped to yield 1/4 cup
1 tablespoon salted capers, rinsed and drained
3 ounces caciocavallo or pecorino, cut into matchsticks
1/4 cup extra-virgin olive oil
1 onion, coarsely chopped
1 carrot, roughly chopped
1/2 cup dry red wine
2 cups canned tomatoes, coarsely chopped
1/2 teaspoon red pepper flakes
Salt and pepper

1
Lay a slice of pancetta across each beef cutlet, then sprinkle each with a little finely chopped garlic and some finely chopped parsley.
2
Add a few capers and 1 or 2 pieces of cheese to each cutlet.
3
Roll each cutlet and secure with a toothpick or tie with twine.
4
In a deep skillet over medium-high heat, brown the beef rolls on all sides in the olive oil.
5
Remove to a plate as they brown and set aside.
6
Add the chopped pancetta to the pan, along with the onion, sliced garlic, and carrot.
7
Lower the heat to medium-low and cook, stirring occasionally, until the vegetables are soft but not brown.
8
Add the wine, increase the heat slightly, and cook, scraping any brown bits from the bottom of the pan.
9
When the wine is reduced by half, add the tomatoes and continue cooking for 5 minutes, to reduce and thicken tomatoes into a sauce.
10
Stir the pepper flakes into the sauce and add the beef rolls, spooning sauce over to cover well.
11
Season with salt and pepper and reduce the heat to medium-low.
12
Cover the pan and cook 25 minutes.
13
Serve immediately.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 thin slices pancetta, plus 2 tablespoons finely chopped pancetta, 8 thin boneless beef cutlets (from the eye-round), thinly pounded, 1 clove garlic, finely chopped, plus 1 clove, sliced, 1 bunch Italian parsley, leaves finely chopped to yield 1/4 cup, and more.

Yes, Beef Rolls: Bracioline falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef Rolls: Bracioline

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