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Beef Braciole
This dish is sometimes called Involtini or Roulades, but my family has always referred to it as Braciole after the cut of beef used. This is my mother’s signature dish and it is my absolute favourite food in the whole wide world.
Ingredients
At a glance
Cuisine
Main Ingredient
Tidings Eats
Serves
4 to 6
Sauce
2 796 ml cans crushed tomatoes
1 small can tomato paste
750 ml water
1/2 cup red wine
1 tbsp fresh parsley
1 tsp dried oregano
1 tsp dried basil
salt and pepper, to taste
Meat
8 slices thin round steak
8 slices bacon, uncooked
2 tbsp olive oil
4 cloves garlic, minced
salt and pepper, to taste
1/2 cup grated Parmesan cheese
1 tbsp fresh parsley
Method/Steps
In a Dutch oven, bring all sauce ingredients to a boil. Lower heat to simmer while preparing the meat.
Preheat oven to 325˚F.
Mix together garlic, salt, pepper, Parmesan cheese and parsley.
Spread mixture onto each slice of beef. Layer one slice of uncooked bacon on each. Starting from long end, roll up each slice and tie with butcher’s string.
In olive oil, in medium-hot skillet, sauté rolls until browned on all sides, about 7 minutes. Add to warmed sauce in Dutch oven. Cover tightly with foil and bake for 2 hours or until beef is tender. Remove string and serve the braciole and sauce over rigatoni or penne.
Wine and Spirits Match
Serve with a Tuscan Sangiovese or Cabernet Sauvignon.