Rolled Beef Braciole in a Slow Roasted Tomato Sauce

Step 1

Preheat the oven to 350°F.

Step 2

Make the filling, combine breadcrumbs, cheese, parsley, and olive oil.

Step 3

Season stuffed side of the beef with salt and pepper, then spread 2 tablespoons of filling on each filet.

Step 4

Roll up the filled steak nice a thigh from all ends. Secure the roulade with one toothpick right in the middle. (Note: The more toothpicks you use, the more you have to remove when cooked.) Season the the outside of the steak with salt and pepper.

Step 5

Preheat a large dutch oven on medium-high heat with 2 tablespoons of vegetable oil for roughly 2 minutes.

Step 6

Once the oil is hot, sear the braciole on each side for 1 - 2 minutes. Remove to a plate.

Step 7

Reduce the heat to low and add in the garlic cloves. Let them cook for 30 seconds or until they’re brown. Deglaze with wine and reduce until half.

Step 8

Add the crushed tomatoes, basil stem, and optional chili sauce to the pan and bring to a simmer. Nestle the braciole into the tomato sauce, cover loosely and let cook in the oven for 1 hour.

Step 9

Remove the hot pot from the oven and insert a knife into the braciole, it should insert into the meat easily. Discard the basil leaf stem.

Step 10

Plate the braciole on a platter with a gravy boat of sauce. Garnish with parmesan and fresh basil leaves.