- Yield : 4-6 servings
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- 28 oz can plain, chopped tomatoes with juice
- 1 large clove garlic, peeled
- 1/4 teaspoon sea or kosher salt
- 2 tablespoons extra virgin olive oil
- 1 tablespoon tomato paste
- 1 tablespoon extra virgin olive oil - EVOO
- 4 ounces pancetta, chopped
- 2 cloves garlic, minced
- 1 large shallot, minced
- 1 cup Panko breadcrumbs
- 1 cup chopped parsley
- Freshly cracked black pepper
- 6 ounces Parmigiano Reggiano, grated
- 3 eggs, whisked
- 6 large slices beef round (or any lean, slow-cooking cut), pounded thin about 8"x3"
- Splash of dry wine (red or white)
1) Place all sauce ingredients into a food processor or blender and blitz until slightly chopped, but not smooth. Set aside.
2) Saute pancetta in EVOO until just beginning to crisp then add in the garlic and shallot. Cook until soft (2 minutes). Splodge into a bowl and add in the breadcrumbs, parsley, black pepper and stir. When completely cooled, add in the Parmesan and whisked eggs-- combine well.
3) Line a baking dish with a sheet of 18" wide heavy-duty aluminium foil. Spray with non-stick spray. Working with one at a time, lay a beef slice on a clean surface and sprinkle with a bit of salt. Scoop 1/6th of the stuffing and place at the fattest end. Now roll up, but not tightly because the stuffing will expand. No need to secure with toothpicks. Place into the baking dish, seam side down, as you roll them up. Add a glug of wine to the dish then spoon sauce around the beef rolls to come half way up the sides. Cover with foil. The braciola can be stashed in the refrigerator or freezer at this point or baked immediately.
4) When ready to bake: Pre-heat oven to 350 degrees F. Place covered braciola into the oven and bake for 90 minutes to 2 hours (slightly longer if baking from frozen); keep covered with foil the entire time. Make sure that the tomato sauce does not dry out-- if it does, add some water.