braciole -italian beef rolls tomato sauce

★★★★★ 1 Review
jmas avatar
By JM Avallone
from earth, VA

this is a scaled down version, most will use pine nuts to the filling and lay a slice of ham and provolone. I was just using what was in my kitchen at the time so I make it this way a lot I hate going to the store for just a few slices of this and that and quite frankly my husband and neighbors love this dish as is so I see no need to change it up. you can of course just use your favorite jar sauce it can be cooked on the stove or in the oven or even a slow cooker what ever suites your fancy

★★★★★ 1 Review
serves 4
prep time 1 Hr
cook time 4 Hr
method Roast

Ingredients For braciole -italian beef rolls tomato sauce

  • 1 lb
    beef top round steak, boneless
  • salt
  • freshly ground pepper
  • 3 Tbsp
    extra virgin olive oil
  • 1
  • 1/2 c
    fresh bread crumbs
  • 2 Tbsp
  • 2 Tbsp
    grated parmesan cheese
  • 2 Tbsp
  • 2 clove
    roasted garlic
  • 1 Tbsp
    fresh parsley chopped
  • 1 md
    yellow onion
  • 1 clove
    minced garlic
  • 1/2 c
    dry red wine (pinot noir)
  • 1 oz
    28oz can san marzano tomatos

How To Make braciole -italian beef rolls tomato sauce

  • 1
    For the Filling: combined bread crumbs with 2 tablespoons milk (soak for at least 20 minutes) Combine all ingredients in a small bowl.
  • 2
    Pound the beef slices until they're about ¼ inch thick. Sprinkle with salt and pepper. place 2 tablespoons of the filling in the center. Slightly fold in the sides of the beef, lengthwise, fold one of the ends in, then starting with the other end roll up the slices of beef, pressing firmly so that's it's good and tight. Secure either with toothpicks or wrap the rolls "gift package" style with some thread. Remember to remove them before serving
  • 3
    Heat the olive oil in a Dutch oven over medium-high heat or your sauté pan. Add the beef rolls, seam side down to seal the rolls. Generously brown the beef on all sides. Transfer the rolls to a plate and set aside.
  • 4
    Add the onions and garlic to the Dutch oven and sauté until they're soft and translucent, about 5 minutes. Add the red wine and bring to a boil, cooking until most of the wine is evaporated, about 3-4 minutes, de-glazing the bottom of the pan.
  • 5
    Add the crushed tomatoes, salt and pepper. Bring to a boil and simmer for 2 minutes. Return the beef rolls and add just enough water to the pot until the beef rolls are submerged and covered. Return to a boil, reduce the heat to low, cover, and simmer for 3 hours.
  • 6
    Add the parsley and basil and simmer for another 2 minutes. Add salt and pepper to taste.
  • 7
    To serve traditional-style, boil some pasta and serve with the sauce either as a first course, followed by the beef rolls and a leafy green salad.

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