Italian Braciole in Tomato Sauce 🍖🍅✨
Ingredients:
For the Braciole:
🥩 4 thin slices of beef (top round or flank steak, about 6-8 inches each)
🧂 Salt and black pepper to taste
🧄 4 garlic cloves (minced)
🌿 1/2 cup breadcrumbs
🧀 1/2 cup grated Parmesan cheese
🌿 1/4 cup fresh parsley (chopped)
🌿 1 tsp dried oregano
🧈 2 tbsp olive oil (for searing)
For the Tomato Sauce:
🍅 2 cups crushed tomatoes
🧄 3 garlic cloves (minced)
🌿 1/2 tsp red pepper flakes (optional)
🥣 1/2 cup beef or chicken broth
🌿 1 tsp dried basil
🧂 Salt and black pepper to taste
🧈 1 tbsp olive oil
For Garnish:
🌿 Fresh parsley and basil (chopped)
Instructions:
Prepare the Beef:
Lay the beef slices flat and season both sides with salt and black pepper.
Make the Filling:
In a bowl, combine breadcrumbs, Parmesan cheese, minced garlic, parsley, oregano, and a drizzle of olive oil. Mix until it resembles a coarse paste.
Assemble the Braciole:
Spread a thin layer of the breadcrumb mixture over each beef slice.
Roll the beef tightly into a cylinder and secure with kitchen twine or toothpicks.
Sear the Braciole:
Heat olive oil in a large skillet over medium-high heat.
Sear the beef rolls until browned on all sides, about 2-3 minutes per side. Remove and set aside.
Make the Tomato Sauce:
In the same skillet, add olive oil and sauté minced garlic until fragrant (about 1 minute).
Add crushed tomatoes, broth, basil, red pepper flakes (if using), salt, and black pepper. Stir well.
Simmer the Braciole:
Return the beef rolls to the skillet, nestling them into the sauce.
Reduce heat to low, cover, and simmer for 1.5 to 2 hours, turning occasionally, until the beef is tender.
Serve:
Remove the kitchen twine or toothpicks from the Braciole.
Plate the beef rolls with a generous spoonful of tomato sauce.
Garnish with freshly chopped parsley and basil.
Serve with pasta, polenta, or crusty bread.
Enjoy this classic, hearty Italian dish, perfect for a comforting meal! 🌟