Braciole Di Manzo (beef Rolls In Tomato Sauce)

Total Time: 2 hrs 35 mins Preparation Time: 35 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 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
• 4 large tomatoes, peeled, seeded and chopped
• 1 tablespoon fresh flat-leaf parsley, chopped
• 3 -4 fresh basil leaves, torn into small pieces

Recipe

• 1 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.
• 2 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.
• 3 add the onion and cook, stirring occasionally, until tender, about 5 minutes longer.
• 4 add the and cook until most of the liquid evaporates, about 2 minutes.
• 5 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.
• 6 uncover, scatter the parsley and basil evenly over the rolls, and cook for 2 minutes longer.
• 7 tranfer to warmed,individual plates, spooning the sauce over the top and serve at once.