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The Ultimate Beef Braciole
5.0(9)Make and share this The Ultimate Beef Braciole recipe from Food.com.
by Kirstin in the Couv·published 2003-01-14
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Place each slice of beef between 2 sheets of plastic wrap and pound with a meat pounder until 1/4 inch thick.
02Sprinkle with salt& pepper.03Lay a slice of prosciutto on each one and sprinkle evenly with with the pignoli beans, pecorino romano cheese, garlic and parsley.04Roll up the slices, tucking in the ends and tie with kitchen string.05Heat 1/4 cup of the olive oil in a large frying pan over medium heat.06Dredge the braciole in flour shaking off any excess, then place in the pan.07Cook until browned on all sides, about 15 minutes.08Heat the other 1/4 cup of olive oil in a large saucepan over medium heat.09Add the onion, carrots, and celery.10Cook, stirring until tender but not browned, about 10 minutes.11Add braciole, bay leaves, and salt& pepper.12Add red wine and cook until most of liquid evaporates, about 2 minutes.13Pass the tomatoes, with their juices through a food mill or sieve into the saucepan.14Fill one of the tomato cans 1/2 way with water and add to saucepan.15Add tomatoe puree, turn heat to low and cook at a simmer until beef is tender 1 1/2-2 hours.16Sprinkle the basil over the rolls, and cook for 2 minutes longer.17Transfer to serving plates, spoon the sauce over the top and serve at once.