Beef Rolls (Bracioline) Recipe

1. 1

   Lay a slice of pancetta across each beef cutlet, then sprinkle each with half of the garlic and some finely minced parsley.

2. 2

   Add in a few capers and 1 or possibly 2 pcs of cheese to each cutlet.

3. 3

   Roll each up and secure with a toothpick or possibly tie with thread.

4. 4

   In a deep skillet over medium-high heat, brown the beef rolls on all sides in the extra virgin olive oil.

5. 5

   Remove as they brown and set aside.

6. 6

   Add in the minced pancetta to the pan, along with the onion, remaining minced garlic, and carrot, lower the heat to medium-low and cook, stirring occasionally, till the vegetables are soft but not brown.

7. 7

   Add in the wine, increase the heat slightly, and cook, scraping any brown bits.

8. 8

   When the wine is reduced by half, add in the tomatoes and continue cooking for 5 min, to reduce and thicken tomatoes into a sauce.

9. 9

   Stir the pepper flakes into the pan and add in the beef rolls, spooning sauce over to cover well.

10. 10

    Season with salt and pepper and reduce the heat to medium-low.

11. 11

    Cover the pan and cook 25 min.

12. 12

    Serve immediately

13. 13

    This recipe yields 4 servings.

* Per serving · 4 servings · Values may vary.