Recipe

Braciole - Italian Beef Rolls - In Marinara Sauce Recipe

Add Step-by-Step Photos	Minitindel / All my dishes 5 months, 1 week ago This is a wonderful tasting Italian dish ................. courtesy of the cookbook preserving our Italian heritage Prep:20m Cook:45m Servings:8	Minitindel
	braciole italian beef rolls ain sauce onions

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Ingredients

8 (2 Oz. Slices) Top Round (or Top Sirloin)

1 1/2 tablespoon Fresh Parsley, chopped

1- tablespoon Fresh Basil, chopped

2 -tablespoons Pine Nuts

1/4- cup Raisins, soaked in warm water

1/2- teaspoon Granulated Garlic

1/2 -teaspoon Sage, rubbed

1 -teaspoon Thyme

4 -ounces Prosciutto, chopped

2 -tablespoons Parmesan Cheese, grated

Salt and Pepper, to taste

8 -slices Mozzarella Cheese, thinly sliced

1/4 -cup Olive Oil

***Marinara Sauce***

1/4- cup Olive Oil

1 Whole Yellow Onion, chopped fine

2 -tablespoons Fresh Parsley, finely chopped

2 -tablespoons Fresh Basil, finely chopped

2 -tablespoons Garlic, minced

1 -teaspoon Oregano

1/2 -teaspoon Thyme

1- gal. Plum Tomatoes, Diced*

Salt and Pepper, to taste

Directions

Slice top Round or top sirloin butt, try to get one slice (2 oz) for each braciole. Combine filling ingredients (except Mozzarella) and mix together. Spread ingredients on meat slices, top with Mozzarella slice and roll them up, secure with string or a toothpick. Brown beef rolls on all sides in oil. Add Marinara sauce (see recipe) cover and simmer for 30 - 45 minutes,or until fork tender; or bake covered in 350° F oven.

Marinara Sauce

Heat Olive oil in sauce pan on medium heat. Add Onions and sauté 15 minutes. Add herbs and garlic, continue to sauté for 2 to 3 minutes. Add Tomatoes and *saved juice, Salt & Pepper and simmer for about 30 minutes. Stir occasionally.

NOTES : Drain the tomatoes and chop finely, save about 1/3 of juice

SERVES 8

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Comments

trigger 5 months, 1 week ago said:
A perfect recipe when you want to impress your Italian friends. I would serve this with some linguine and home made garlic bread a salad and of course a nice red wine too
Michael

momo_55grandma 5 months, 1 week ago said:
Wow great recipe thanks

joker 5 months, 1 week ago said:
This is a fun dish to play with. Personally, I would call this an Involtini, but in Italian- American culture the Braciole became more than just a thin slice of suateed beef; it was expanded to include a filing and the filing is widely varied resulting in very different flavors. I have several dozen Involtini variations using veal, pork and even chicken with stuffings that include salami, olives, egss and capers, just to name a few.

solanaceae 5 months, 1 week ago said:
Wow I had forgotten all about Braciole ... thanks for the reminder!

irishiz 5 months, 1 week ago said:
This brought back memories - haven't had it in awhile but my Mom used to make something like this - no raisins tho. Will bookmark - thanks!

jenniferbyrdez 5 months, 1 week ago said:
Love this stuff. Thanks Mini.

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