Stuffed Beef Rolls in Tomato Sauce
Source of Recipe
The Sopranos Family Cookbook
List of Ingredients
- 4 thin slices boneless beef round (about 1 pound)
- 1 garlic clove, finely chopped
- 2 Tbsp freshly grated Pecorino Romano
- 2 Tbsp chopped fresh flat leaf parsley
- Salt and freshly ground pepper
- 4 thin slices prosciutto
- 2 Tbsp olive oil
- 2 garlic cloves, lightly crushed
- 1 cup dry red wine
- 4 cups tomato puree, or canned Italian tomatoes passed through food mill
- 4 fresh basil leaves, torn into small pieces
- 1 pound ziti or penne, cooked and still hot
Instructions
- Place the beef between two pieces of plastic wrap and pound gently with a meat pounder to 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 sauce become too thick.
- Serve the sauce over the hot cooked pasta as a first course, followed by the braciole.
Final Comments
Serves 4
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