Beef Braciole

Ingredients

Directions

1. 1

   Place each slice of beef between 2 sheets of plastic wrap and pound with a meat pounder until 1/4 inch thick.

2. 2

   Sprinkle with salt& pepper.

3. 3

   Lay a slice of prosciutto on each one and sprinkle evenly with with the pignoli beans, pecorino romano cheese, garlic and parsley.

4. 4

   Roll up the slices, tucking in the ends and tie with kitchen string.

5. 5

   Heat 1/4 cup of the olive oil in a large frying pan over medium heat.

6. 6

   Dredge the braciole in flour shaking off any excess, then place in the pan.

7. 7

   Cook until browned on all sides, about 15 minutes.

8. 8

   Heat the other 1/4 cup of olive oil in a large saucepan over medium heat.

9. 9

   Add the onion, carrots, and celery.

10. 10

    Cook, stirring until tender but not browned, about 10 minutes.

11. 11

    Add braciole, bay leaves, and salt& pepper.

12. 12

    Add red wine and cook until most of liquid evaporates, about 2 minutes.

13. 13

    Pass the tomatoes, with their juices through a food mill or sieve into the saucepan.

14. 14

    Fill one of the tomato cans 1/2 way with water and add to saucepan.

15. 15

    Add tomatoe puree, turn heat to low and cook at a simmer until beef is tender 1 1/2-2 hours.

16. 16

    Sprinkle the basil over the rolls, and cook for 2 minutes longer.

17. 17

    Transfer to serving plates, spoon the sauce over the top and serve at once.