Braciole

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Stuffed beef rolls in tomato sauce

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Steps

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Place the beef between two pieces of plastic wrap and pound gently with a meat pounder or rubber mallet to a 1 / 4- to 1 / 8-inch thickness.

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Sprinkle the beef with the garlic , cheese , parsley , and salt and pepper.

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Cover with the prosciutto slices.

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Roll up each piece like a sausage and tie it with kitchen string.

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Heat the oil in a large pot.

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Add the braciole and garlic.

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Cook , turning the meat occasionally , until it is browned on all sides and the garlic is golden.

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Add the wine and simmer for 2 minutes.

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Remove and discard the garlic.

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Stir in the tomato puree and basil.

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Cover and cook over low heat , turning the meat occasionally , until it is tender when pierced with a fork , about 2 hours.

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Add a little water if the sauce becomes too thick.

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Serve the sauce over the hot cooked ziti as a first course , followed by the braciole.

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Ingredients

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beef round steak, garlic clove, pecorino romano cheese, fresh flat-leaf parsley, salt and pepper, prosciutto, olive oil, garlic cloves, dry red wine, tomato puree, fresh basil leaves, ziti pasta