The Ultimate Beef Braciole

READY IN: 2hrs 30mins




  • 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.