-
1
Coat a large saute pan with olive oil, add the pancetta and bring the pan to a medium heat.
-
2
Cook the pancetta until it gets brown and crispy, about 5 to 7 minutes.
-
3
Add the onions and crushed red pepper and toss to incorporate with the pancetta.
-
4
Season with salt, to taste.
-
5
Cook the onions until they are soft and very aromatic, about 7 to 8 minutes.
-
6
While the onions are cooking, in a large bowl, combine the bread and the milk.
-
7
Toss to combine and let sit until the bread has absorbed the milk and is very soft.
-
8
Use your hands to get in there and really squish everything together.
-
9
Reserve.
-
10
Add the garlic to the pan with the pancetta and onion and saute for 2 to 3 minutes.
-
11
Add the mushrooms, season with salt, to taste, and saute until the mushrooms are soft and have let off their moisture, about 4 to 5 minutes.
-
12
Remove the mixture from the heat and stir in the spinach.
-
13
Add the onion/mushroom mixture to the reserved bread and stir to combine.
-
14
Add the pine nuts, provolone and Parmigiano-Reggiano, and stir to combine.
-
15
Taste to make sure that the mixture is delicious and season with salt, to taste, if needed.
-
16
Set aside.
-
17
Lay the beef slices between 2 pieces of plastic wrap and gently pound with a meat mallet to flatten and even out the slices.
-
18
Put about 1/4 cup of filling on 1 end of each of the pounded beef slices and roll up.
-
19
Secure the rolls with toothpicks.
-
20
Repeat this process with the remaining beef and filling.
-
21
Coat a large, wide pot with olive oil and put over medium-high heat.
-
22
Season the beef rolls with salt, to taste, and brown them on all sides.
-
23
When the beef rolls are brown on all sides, remove them from the pan and reserve.
-
24
Make the sauce in the same pot.
-
25
Sauce:
-
26
Remove the oil from the pot that the beef was just browned in.
-
27
Add a light coating of fresh olive oil and add the onions and crushed red pepper.
-
28
Season with salt, to taste, and put the pot over medium heat.
-
29
Sweat the onions until they are translucent and very aromatic, about 7 to 8 minutes.
-
30
Add the garlic and saute for another 2 to 3 minutes.
-
31
Stir in the tomato paste and red wine, and cook for 6 to 8 minutes.
-
32
Add the tomatoes, and 2 cups of water and season with salt, to taste.
-
33
Return the beef rolls to the pan and snuggle them into the sauce.
-
34
Bring the sauce to a boil, then reduce the heat and simmer until the beef is very tender and flavorful, about 2 to 2 1/2 hours.
-
35
Remove the toothpicks before serving.
-
36
To serve, arrange 2 or 3 braciole on each serving plate.
-
37
Halve 1 or 2 rolls to expose the stuffing.
-
38
Spoon on some of the sauce and garnish with Parmigiano-Reggiano and chopped parsley.
-
39
Wow!
-
40
That's a great braciole!
