Braciole Di Manzo (Beef Rolls in Tomato Sauce)

Name: Braciole Di Manzo (Beef Rolls in Tomato Sauce)
Prep time: 35 min
Cook time: 2 h
Total time: 2 h 35 min
Yield: 4 serving(s)
Ingredients: 1 lb boneless beef top round, trimmed of fat and cut into 4 thin slices; salt and pepper (to taste); 4 slices prosciutto (sliced thin); 4 slices provolone cheese; 2 tablespoons pine nuts; 2 tablespoons currants (can substitute raisins); 2 garlic cloves, peeled and chopped; 1/4 cup olive oil; 1 medium yellow onion, peeled and chopped; 1 cup dry red wine; 4 large tomatoes, peeled, seeded and chopped; 1 tablespoon fresh flat-leaf parsley, chopped; 3 -4 fresh basil leaves, torn into small pieces

Submitted by Kathies Kafe

"This recipe was in the Miami Herald a while back. This is the recipe that was made on an episode of Everybody Loves Raymond. The only change I made was adding more garlic."

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Ready In:: 2hrs 35mins
Ingredients:: 13
Serves:: 4

ingredients

1 lb boneless beef top round, trimmed of fat and cut into 4 thin slices
salt and pepper (to taste)
4 slices prosciutto (sliced thin)
4 slices provolone cheese
2 tablespoons pine nuts
2 tablespoons currants (can substitute raisins)
2 garlic cloves, peeled and chopped
¹⁄₄ cup olive oil
1 medium yellow onion, peeled and chopped
1 cup dry red wine
4 large tomatoes, peeled, seeded and chopped
1 tablespoon fresh flat-leaf parsley, chopped
3 -4 fresh basil leaves, torn into small pieces

directions

Place the meat slices between 2 sheets of plastic wrap and gently pound with a meat mallet until they are 1/4" thick. Sprinkel with salt and pepper. Lay a slice of prosciutto and a piece of cheese on each one. Sprinkle with a few pines nuts, currents and garlic. Roll up the slices, tucking in the ends. Tie the rolls at 1" intervals with kitchen string.
In a large skillet, warm the olive oil over medium heat. Add the beef rolls and cook, turning as needed, until browned on all sides, about 15 minutes.
Add the onion and cook, stirring occasionally, until tender, about 5 minutes longer.
Add the wine and cook until most of the liquid evaporates, about 2 minutes.
Add the tomatoes and sprinkle with salt and pepper. Reduce the heat to low, cover and simmer, turning the rolls occasionally, until the beef is tender when pierced with a knife, about 2 hours. Check from time to time to see if the sauce is becoming too dry; add a little water if needed.
Uncover, scatter the parsley and basil evenly over the rolls, and cook for 2 minutes longer.
Tranfer to warmed,individual plates, spooning the sauce over the top and serve at once.

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RECIPE SUBMITTED BY

Kathies Kafe

I moved from a large Metroplex (Dallas/Fort Worth) to a very small town in Georgia. Honestly, this town would make Mayberry RFD look like a hugh Metroplex. It was quite a culture shock. Before I moved my dear friend and I were talking about opening a catering service and due to circumstances, that never worked out. My way of cooking has changed quite a bit since I am from Texas and this is the Deep South. Coming here to "retire" was one thing but after a year my daughter and granddaughter decided to come here and they moved in with us. She works part-time as a substitute in the elementary school and since I am disabled it's a blessing she is here with me. I have a Son and Daughter-in-law in Dallas with two other grandchildren that I miss dearly. I love to bake but I, myself,am not a big sweet fan. Have to have a real craving. Since I had such an extended array of friends and family back home I still have trouble cooking for a smaller family but isn't that what we have freezers for? I also now have a garden and love to do canning. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket">

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