Braciola (Italian Beef Rolls in Tomato Sauce)

By nanasally4

Ingredients

• 1/3 cup raisins
• 5 tbsp. chopped parsley
• 1/4 cup pine nuts
• 1/4 cup finely grated Parmesan
• 3 cloves garlic, finely chopped
• 12 6"x 4" slices boneless beef chuck, pounded to 1⁄16" thickness
• Kosher salt and freshly ground black pepper, to taste
• 1/4 cup olive oil
• 1 medium yellow onion, finely chopped
• 1/2 cup red wine
• 1/2 tsp. red chile flakes
• 2 (28-oz.) cans whole, peeled tomatoes in juice, crushed by hand
• 1 bay leaf
• Garlic bread, for serving

Details

Servings 6
Adapted from saveur.com

Preparation

Step 1

To make the filling, mix together raisins, 4 tbsp. parsley, pine nuts, Parmesan, and garlic in a bowl; set aside. Place a slice of beef on a work surface perpendicular to you, season with salt and pepper, and place about 1 tbsp. filling on the bottom half; starting with the filled half, roll beef up around the filling into a tight cylinder. Secure roll with toothpicks, and repeat with remaining beef and filling.

2. Heat oil in a 6-qt. Dutch oven over medium-high heat. Working in batches, add beef rolls, and cook, turning as needed, until browned on all sides, about 6 minutes. Transfer to a plate and set aside. Add onion to pot, and cook, stirring, until soft, about 5 minutes. Add wine, and cook, stirring to scrape bottom of pot, until almost evaporated, about 5 minutes. Stir in chile flakes, tomatoes, and bay leaf, and then return beef rolls to pot. Bring to a boil, and then reduce heat to medium-low; cook, covered partially and gently stirring occasionally, until meat is cooked through and tender, about 2 hours.

3. Remove meat rolls from sauce, remove toothpicks, and transfer to a serving platter; continue cooking sauce until reduced and thickened, about 20 minutes. Pour sauce over meat rolls, and sprinkle with remaining parsley.