Beef Rolls In Red Wine Sauce


Beef Braciole
 ~ These tasty, tender beef rolls are cooked in a robust tomato and wine sauce. They go perfectly with a side dish of Risotto Milanese, garlic mashed potatoes, or polenta.

Buon Appetito!
Deborah Mele 2011
 

Beef Rolls In Red Wine Sauce

Yield: Serves 6

Prep Time: 20 mins

Cook Time: 45 mins

Beef Braciole are stuffed rolls of beef cooked until fork tender.

Ingredients:

1 1/2 Pounds Top Sirloin, Cut Into 12 Small Thin Slices
2 Cloves Garlic, Finely Minced
2 Tablespoons Fresh Rosemary
6 Thin Slices Of Prosciutto, Cut In Half
1/4 Cup Grated Parmesan Cheese
1/3 Cup Olive Oil
1 Cup Dry Red Wine
1 Carrot, Finely Chopped
1/2 Onion, Finely Chopped
1 Celery Stalk, Finely Chopped
2 Cups Chopped Canned Tomatoes
Salt & Pepper
1/4 Cup Chopped Fresh Parsley

Directions:

Pound each piece of the beef into thin slices and spread a little bit of the minced garlic, chopped rosemary and grated cheese over each slice. Cover this with a slice of prosciutto, and roll up into a small bundle, securing each with toothpicks.
Heat the oil in a large skillet and brown all of the bundles well on all sides, about 3-4 minutes.
Transfer to a separate dish, and add the onion, carrots, and celery to the skillet.
Cook until the vegetables are tender, then add the wine, and cook up until it is reduced by half, scraping up the browned bits from the bottom of the skillet.
Add the tomatoes, and season with salt and pepper.
Cook over medium low heat, until the sauce has begun to thicken, about 5 minutes.
Remove the toothpicks from the bundles, and return them to the skillet.
Simmer on very low heat for 20 minutes.
Add the fresh parsley, and cook until heated through, about 3-4 minutes.
Serve hot with a side dish of your choice.



 

8 Responses to “Garden Fresh Eggplant Parmesan”

  1. 1
    Rosetta from EP, IL — August 28, 2014 @ 8:39 am

    Looks amazing Deborah…can almost taste it by just looking at it! Thank you for your website it is such a pleasure and you are a fabulous cook!

    Ciao, Rosetta

    [Reply]

    Deborah Reply:

    Thanks Rosetta!

    [Reply]

  2. 2
    Dorothy Di Santo — September 11, 2014 @ 8:20 am

    You have so inspired me with these scrumptuous dishes, so simple to make and can almost taste them just getting these recipes on paper.
    Please continue with many more.
    Thanks,
    Dorothy

    [Reply]

  3. 3
    Martha — September 14, 2014 @ 8:04 pm

    Hi Deborah,
    Is the final 20 minutes in the oven of the assembled eggplant parmesan covered with foil, and the subsequent 15 minutes without foil to be done in a 400 degree oven, just as was the browning of the eggplant? The recipe doesn’t say…. Many thanks!
    Martha

    [Reply]

    Deborah Reply:

    Yes, the eggplant parmesan is baked in a 400 degree oven.

    [Reply]

  4. 4
    Ms. Perfetto — December 1, 2015 @ 7:41 am

    I don’t peel my eggplant either, nor do I bread it for eggplant parmigiana. My entire family comes from Naples . Great recipe !

    [Reply]

  5. 5
    Kristy — April 25, 2016 @ 11:39 am

    Can this be done in the oven instead of the cooktop?

    [Reply]

    Deborah Reply:

    It is baked in the oven.

    [Reply]

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