Braciole is traditional Italian-American Sunday dinner. I was hesitant to call this recipe "braciole" since I took some liberties with the recipe. It is really more of a combination between traditional braciole and my Nonna's spadini.
There is something so comforting about any recipe that involves sauce simmering away for hours. To make matters even better, the beef adds such an amazing depth of flavor to the sauce. Tasting it immediately brought me back to New Jersey, eating veal parmesan in my grandma's dining room. I think I found my new comfort food!
Braised Beef Rolls
Adapted from the Food Network
4 pieces top round thin cut steaks, about 1/2 pound each
4 slices prosciutto
4 slices provolone
1 small onion, diced
4 garlic cloves, minced
4 tablespoons olive oil
1/2 cup breadcrumbs
1/2 cup parmesan cheese
1/2 cup red wine
2 cups marinara sauce
1 cup water
salt and pepper
- If necessary, pound your steaks to about 1/4 inch thick.
- Place one piece of prosciutto on each of the steaks. On top of the prosciutto, place one slice of provolone, cut in half and layered if needed so that the cheese does not reach past the edge of the steak.
- Heat 2 tablespoons of the olive oil in a saute pan over medium heat. Once hot, add the onions and cook until just softened, about 2 minutes. Add the garlic and cook another 1 minute. Remove the pan from the heat and add the breadcrumbs and parmesan cheese. Stir to combine.
- Divide the breadcrumb mixture between the four steaks, creating a layer of the mixture over the provolone slices.
- Starting at the short end, roll up each piece of steak and secure with toothpicks. Season each roll-up with salt and pepper.
- Preheat oven to 350 degrees.
- In a large, oven safe pot, heat the remaining 2 tablespoons of olive oil over medium heat. Brown the beef roll-ups on all sides, cooking them about 2 minutes on each side.
- Add the red wine to the pot and cook until the wine has mostly cooked off.
- Remove the pot from the heat. Add the marinara sauce and water, making sure that there is sauce on the top of each roll-up.
- Cover the pot partially with tinfoil. Place the pot in the oven and cook for 30 minutes. Baste the roll-ups with the sauce, return the foil, and continue baking for another 30 minutes. Baste the roll-ups again, remove the foil, and bake for another 30 minutes uncovered.
- Remove the toothpicks and serve hot.
Ryan's rating of Braised Beef Rolls: 5. I can't say enough about the sauce. We had some extra left in our pan and I made sure to save it for pasta later in the week!
1 - Awful. If you make this again I'll shove a fork in my eye.
2 - Meh. It's not my favorite, but I won't threaten self-harm if it shows up again.
3 - Good. I wouldn't feel forced to order a pizza behind your back.
4 - Great! I will fight you for the leftovers.
5 - Love it! Make it again tomorrow. Or immediately and I will bathe in it.