Braciole

If you are looking for a tasty Italian meal, and feel like making something more adventurous than Spaghetti Bolognese, Braciole is a great alternative. Braciole is stuffed beef rolls in a marinara sauce. It takes a little time to prepare, but it is well worth the effort.

The recipe below serves four, and the rolls can be made several hours ahead of time, and kept in the refrigerator, so that you are not rushing around when your dinner guests arrive.

Ingredients

• 4 thin slices of round steak
• 4 slices prosciutto ham
• 1/2 cup fresh white breadcrumbs
• 1/3 cup grated romano
• 1 cup beef stock
• 2 cloves garlic, minced
• salt and pepper to taste
• 4 tablespoons olive oil
• 2 cups canned Italian tomatoes, drained
• 2 tablespoons tomato paste
• 1/2 cup dry red wine
• 1/2 teaspoon oregano
• 4 tablespoons flat-leaved (Italian) parsley, minced

Method

1. If your supermarket has a butcher, ask him to pound the slices of steak, otherwise, you will need to do this yourself. They need to be quite thin in order to roll properly.
2. Blend breadcrumbs, cheese, garlic, parsley, oregano and season with salt and pepper.
3. Place a slice of prossciutto on top of each steak, then spread one fourth of the breadcrumb mixture in the center of each slice, roll it up, tuck in the endss and tie with thread.
4. Heat olive oil in a heavy casserole, and brown the meat rolls on all sides.
5. Add tomatoes, tomato paste, wine and half a cup of stock, bring to the boil.
6. Cover and simmer for about 1 1/2 hours.
   
7. Add more stock if necessary.
8. When the meat is tender, season the sauce with salt and pepper, and serve with pasta such as penne, or rigatoni.