Stuffed Beef Rolls in Tomato Sauce

1. 1

   Place the beef between 2 pieces of plastic wrap and pound gently with the flat side of a meat pounder or a rubber mallet to an even 1/8-inch thickness.

2. 2

   Discard the top piece of plastic.

3. 3

   Set aside 1 chopped garlic clove for the sauce.

4. 4

   Sprinkle the meat with the remaining garlic, the cheese, parsley, and salt and pepper to taste.

5. 5

   Roll up each piece like a sausage and tie it like a small roast with cotton kitchen string.

6. 6

   Heat the oil in a large pot.

7. 7

   Add the braciole.

8. 8

   Cook, turning the meat occasionally, until it is browned on all sides, about 10 minutes.

9. 9

   Scatter the remaining garlic around the meat and cook 1 minute.

10. 10

    Add the wine and simmer for 2 minutes.

11. 11

    Stir in the tomatoes and basil.

12. 12

    Cover and cook over low heat, turning the meat occasionally, until it is tender when pierced with a fork, about 2 hours.

13. 13

    Add a little water if the sauce becomes too thick.

14. 14

    Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.