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Bracioline (beef rolls)




Source of Recipe


Internet


List of Ingredients




8 boneless beef cut thin (flank steak, boneless sirloin or flank steak)
8 very thin pieces of savory baked ham or pancetta for the soffritto
1/3 Cup finely chopped flat-leaf parsley
2 garlic clove, minced with the Italian parsley
1 heaping tablespoon rinsed and drained capers
3 oz. Romano cheese
1/4 Cup extra virgin olive oil
1 medium yellow onion, chopped
2 garlic clove, chopped with the onion (more or less can be used depending on taste)
Freshly ground Pepper to taste (we prefer A LOT of black pepper)
capers (optional)
Finely chopped Italian parsley for garnish

Sauce:

1 28 oz. can tomatoes or 12 fresh tomatoes
1 medium onion chopped
1 large clove garlic minced
1/3 C olive oil
1/4 tsp. Oregano
1/3 tsp. Basil or 3 fresh leaves, chopped
1 tsp. sugar
1/4 tsp. garlic salt
2 Tblsp Romano cheese
salt & pepper to taste




Recipe



Pound the beef cutlets and stretch them and makevery thin. Lay a slice of ham or pancetta on each piece, sprinkle with a teaspoon of the garlic-parsley combination, a few capers, and a a portion of the Romano cheese. Roll each cutlet up over the filling and secure with a toothpick or tie with thread.

In a deep skillet over medium-high heat, brown the beef rolls on all sides in the olive oil. Remove as they brown and set aside.

Sauce :
Heat large skillet, add olive oil when the oil is heated, add crushed garlic let the garlic sauté briefly then add the onion. Cook 2-3 minutes. Add tomatoes and all seasonings and cook until thick enough for pasta. A can of mushrooms can be added 5-10 minutes before the sauce is served.
* For a thicker heartier sauce, add 1 can of tomato paste.