It's another Foodie Friday and this dish makes me so happy I make it probably more often than I should. I'm thinking I might make it tonight, actually. As always, if you give it a try, let me know! :) Happy Foodie Friday!
Braciole, Stuffed Beef Rolls in Tomato Sauce
Serves 4
4 thin slices boneless beef round (about 1 pound)
1 garlic clove, finely chopped
2 tablespoons freshly grated Pecorino Romano
2 tablespoons chopped fresh flat-leaf parsley
Salt and freshly ground pepper
4 thin slices prosciutto
2 tablespoons olive oil
2 garlic cloves, lightly crushed
1 cup dry red wine
4 cups tomato puree
4 fresh basil leaves, torn into small pieces
1 pound ziti or penne, cooked and still hot
Place the beef between two pieces of plastic wrap and pound gently with a meat pounder or rubber mallet to a 1/4- to 1/8-inch thickness.
Sprinkle the beef with the garlic, cheese, parsley, and salt and pepper. Cover with the prosciutto slices. Roll up each piece like a sausage and tie it with kitchen string.
Heat the oil in a large pot. Add the braciole and garlic. Cook, turning the meat occasionally, until it is browned on all sides and the garlic is golden. Add the wine and simmer for 2 minutes. Remove and discard the garlic.
Stir in the tomato puree and basil.
Cover and cook over low heat, turning the meat occasionally, until it is tender when pierced with a fork, about 2 hours. Add a little water if the sauce becomes too thick.
Serve the sauce over the hot cooked ziti as a first course, followed by the braciole.
