Entree: Italy – Puglia – Braciole (Thin slices of beef rolled with cheese and herbs then simmered in tomato sauce)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 30 min

Additional 10 min

Total 2 hrs 10 min

Ingredients

- 1 1/2 lb (680 g) beef flank or top round, butterflied, pounded thin and cut into 6 rectangles
- 1/2 cup (50 g) fresh breadcrumbs
- 1/3 cup (30 g) grated Pecorino Romano or Parmigiano-Reggiano
- 2 cloves (6 g) garlic, minced
- 1/4 cup (15 g) chopped fresh parsley
- 1 large egg (50 g), lightly beaten
- 2 tbsp (30 ml) extra-virgin olive oil, plus 1 tbsp (15 ml) for sauce
- Salt and freshly ground black pepper
- Kitchen twine or toothpicks for securing rolls
- 1 medium onion, about 6 oz (170 g), finely diced
- 1/2 cup (120 ml) dry red wine
- 28 oz (800 g) canned crushed tomatoes or passata
- 1 cup (240 ml) beef or chicken stock (optional, to adjust sauce)
- 1 bay leaf
- Fresh basil for garnish (optional)

Instructions

1. Make the filling: in a bowl combine breadcrumbs, Pecorino, minced garlic, parsley, beaten egg, 2 tbsp (30 ml) olive oil, and a generous pinch of salt and pepper until a moist paste forms.
2. Lay each beef rectangle flat, season lightly with salt and pepper, and divide the filling among them. Spread filling in a strip down each piece, leaving a margin at the edges, then roll tightly and secure with kitchen twine or toothpicks.
3. Heat a large heavy skillet or Dutch oven over medium-high heat and add a thin film of olive oil. Brown the braciole on all sides until nicely caramelized, about 2–3 minutes per side; remove and set aside.
4. In the same pan, lower heat to medium and add the diced onion. Sauté until translucent, about 5–7 minutes. Add the red wine and scrape up any browned bits; reduce by half, about 2–3 minutes.
5. Add crushed tomatoes, bay leaf, and stock if using; stir to combine, then return the braciole to the sauce. Bring to a gentle simmer, cover, and braise over low heat for 1¼–1½ hours until beef is tender. Alternatively, bake covered at 325°F (160°C) for the same time.
6. Remove braciole to a cutting board and let rest 5 minutes. Reduce the sauce over medium heat if needed to thicken, then slice the rolls crosswise and return to sauce to heat through.
7. Serve hot with sauce spooned over, garnished with basil and accompanied by polenta, pasta, or crusty bread.