Braciole (Stuffed Beef Rolls In Tomato Sauce) Recipe

Name: Braciole (Stuffed Beef Rolls In Tomato Sauce)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb boneless beef round steak, 4 thin slices; 3 garlic cloves (1 finely chopped, 2 lightly crushed); 2 teaspoons freshly grated pecorino romano cheese; 2 tablespoons fresh flat leaf parsley, chopped; salt; pepper, freshly ground; 4 slices prosciutto (thin slices); 2 tablespoons olive oil; 1 cup dry red wine; 4 (14 ounce) cans tomato puree or (14 ounce) cans canned Italian tomatoes, passed through a food mill; 4 fresh basil leaves, torn into small pieces; 1 lb ziti pasta or 1 lb penne pasta, cooked

Servings: persons

1 lb boneless beef round steak, 4 thin slices
3 garlic cloves (1 finely chopped, 2 lightly crushed)
2 teaspoons freshly grated pecorino romano cheese
2 tablespoons fresh flat leaf parsley, chopped
salt
pepper, freshly ground
4 slices prosciutto (thin slices)
2 tablespoons olive oil
1 cup dry red wine
4 (14 ounce) cans tomato puree or (14 ounce) cans canned Italian tomatoes, passed through a food mill
4 fresh basil leaves, torn into small pieces
1 lb ziti pasta or 1 lb penne pasta, cooked

1
Place beef between two pieces of plastic wrap. Pound gently with a meat pounder or mallet to 1/4-1/8 inch thickness.
2
Remove and discard plastic wrap. Place one slice of the prosciutto on each beef slice. Sprinkle beef slices with the finely chopped garlic, cheese, parsley, salt and pepper. Roll each of the beef slices into a tight roll and secure with a toothpick.
3
Heat the olive oil in a large pot. Add the braciole and crushed garlic. Cook, turning the meat occasionally, until it is browned on all sides and the garlic is golden. Add the red wine and simmer for 2 minutes. Remove and discard the crushed garlic cloves.
4
Stir in the tomato puree and basil.
5
Cover and cook on low heat, turning the meat occasionally, until it is tender when pierced with a fork, about 2 hours. Add a little water if the sauce becomes to thick.
6
If you want to serve it the Italian way: Serve the sauce over the hot, cooked ziti as a first course, followed by the braciole. Don't forget to remove the toothpick from the braciole.

959

kcal

Calories

Fat

116

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 12 ingredients. The key ingredients include: 1 lb boneless beef round steak, 4 thin slices, 3 garlic cloves (1 finely chopped, 2 lightly crushed), 2 teaspoons freshly grated pecorino romano cheese, 2 tablespoons fresh flat leaf parsley, chopped, and more.

Yes, Braciole (Stuffed Beef Rolls In Tomato Sauce) falls under the Pasta & Noodles 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.

Braciole (Stuffed Beef Rolls In Tomato Sauce)

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