Prep 30 mins
Cook 2 hrs
- 1 lb boneless beef round steak, cut into 4 thin slices approximately 1/3 inch thick
- 4 slices prosciutto
- 1 tablespoon pignolis (pine nuts)
- 2 tablespoons grated pecorino romano cheese
- 2 cloves garlic, chopped
- 2 tablespoons parsley, chopped
- 1⁄2 cup olive oil
- 2 (28 ounce) cansimported Italian tomatoes
- 1⁄4 cup tomato puree
- 2 bay leaves
- 3 fresh basil leaves, torn into small pieces
- 1 medium yellow onion, chopped fine
- 2 carrots, peeled and chopped fine
- 2 stalks celery, chopped chopped fine
- 1 cup dry red wine
- flour, spread on a plate for dredging
- salt and pepper
- Place each slice of beef between 2 sheets of plastic wrap and pound with a meat pounder until 1/4 inch thick.
- Sprinkle with salt& pepper.
- Lay a slice of prosciutto on each one and sprinkle evenly with with the pignoli beans, pecorino romano cheese, garlic and parsley.
- Roll up the slices, tucking in the ends and tie with kitchen string.
- Heat 1/4 cup of the olive oil in a large frying pan over medium heat.
- Dredge the braciole in flour shaking off any excess, then place in the pan.
- Cook until browned on all sides, about 15 minutes.
- Heat the other 1/4 cup of olive oil in a large saucepan over medium heat.
- Add the onion, carrots, and celery.
- Cook, stirring until tender but not browned, about 10 minutes.
- Add braciole, bay leaves, and salt& pepper.
- Add red wine and cook until most of liquid evaporates, about 2 minutes.
- Pass the tomatoes, with their juices through a food mill or sieve into the saucepan.
- Fill one of the tomato cans 1/2 way with water and add to saucepan.
- Add tomatoe puree, turn heat to low and cook at a simmer until beef is tender 1 1/2-2 hours.
- Sprinkle the basil over the rolls, and cook for 2 minutes longer.
- Transfer to serving plates, spoon the sauce over the top and serve at once.
Everything went along speedily and fine until steps 8-18. For ease and quick preparation, I would use my favorite pasta sauce instead of laboring over those afore mentioned steps. The presentation would still be spectacular for most folks!
For years I would shop at my favorite butchers in NYC (shout out to Esposito's) and see several varieties of beef braciole in their display case, but never tried them until I moved to CA and decided to make this dish. These were very good and my husband and I really enjoyed them. I especially enjoyed the tomato sauce. However, I found the braciole to be very time-consuming (I wrestled with the kitchen string and tying up the rolled up steak), so probably will not be making these very often. If I was back in NYC where I could "outsource" the steak braciole, I'd make your sauce and we'd eat these weekly!
I'm German and hubby is 100% Italian so when I told him I was making braciole I kind of got a raised eyebrow. After his first bite he was impressed! I did tweak it a little. Instead of water I used chicken stock in the sauce. I also added a pinch of oregano and fresh basil to the sauce too and a little tomato paste. I did not add the pignolis only because hubby doesn't like them. We both thought this was a great recipe. I will make this again, but next time I will let it simmer all day to make the braciole even more tender.