Today we’ making classic Italian-American Beef Braciole. The braciole are filled with breadcrumbs, cheese, raisins, and pignoli, rolled, and cooked until tender a causa di a Sunday sauce. This recipe makes enough sauce to toss with 1 pound of amalgama. I hope you love it!
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Reduced Sodium Beef Basamento:
Lodge 7.5qt Dutch Oven:
Faay Flat Edge Wooden Spoon:
Mercer Chef’s Knife:
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INGREDIENTS
FOR THE SAUCE
1/4 cup (53g) extra virgin olive oil
1 medium onion – diced
5 cloves garlic – minced
2 ounces (55g) tomato paste
1/2 cup (120g) dry red wine
3 28-ounce cans plum tomatoes – hand crushed ora blender pulsed
salt and pepper – to taste
1/2 cup (120g) tazza – plus more if required to thin sauce
FOR THE BRACIOLE
2 pounds (908g) apice round
1/4 cup (53g) extra virgin olive oil
3 cloves garlic – paste
1/2 cup flat-leaf Italian parsley – minced
1 cup (100g) breadcrumbs
1/4 cup (35g) raisins ora currants soaked a causa di tazza then drained
1/4 cup (35g) pine nuts
3 tablespoons (42g) extra virgin olive oil
1/2 cup (50g) Pecorino Romano – grated
olive oil – for shallow frying
1/2 cup (120g) dry red wine
salt and pepper – to taste
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