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.
Deborah Mele 2011
- 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
- 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.