sauce & bracciole

Braciole is an Italian dish consisting of thinly sliced meat (usually beef) that is rolled up with a filling, often cooked in a tomato-based sauce. Here’s a basic recipe for both the sauce and braciole:

Tomato Sauce:

Ingredients:

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 can (28 ounces) crushed tomatoes
• 1 can (14 ounces) diced tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Pinch of sugar (optional, to balance acidity)

Instructions:

1. Heat olive oil in a large saucepan over medium heat. Add chopped onions and garlic, sauté until softened.
2. Pour in crushed tomatoes and diced tomatoes. Stir well.
3. Add dried oregano, dried basil, salt, and pepper. If the sauce is too acidic, add a pinch of sugar.
4. Bring the sauce to a simmer, then reduce the heat to low. Let it simmer for at least 30 minutes, stirring occasionally.

Beef Braciole:

Ingredients:

• 4 thin slices of beef (about 1/4 inch thick)
• Salt and pepper to taste
• 4 slices prosciutto
• 4 slices provolone cheese
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• 2 tablespoons olive oil
• Toothpicks or kitchen twine

Instructions:

1. Season the beef slices with salt and pepper.
2. Lay a slice of prosciutto and a slice of provolone on each beef slice.
3. In a bowl, combine breadcrumbs, Parmesan, and chopped parsley. Sprinkle this mixture over the prosciutto and provolone.
4. Roll up each beef slice and secure with toothpicks or tie with kitchen twine.
5. Heat olive oil in a large skillet over medium-high heat. Brown the braciole on all sides.
6. Once browned, add the braciole to the tomato sauce, ensuring they are submerged.
7. Simmer in the sauce for about 1 to 1.5 hours, or until the beef is tender.

Serve the braciole over pasta with a generous spoonful of the tomato sauce. Enjoy your delicious Italian meal!