Beef Braciole

Ingredients

This feeds around 3 people depending on sides. Adjust up or down, it's a flexible sauce.

• 3 thin beef slices (for braciole)
• 2 garlic cloves, finely chopped
• 2 tbsp fresh parsley, finely chopped
• 30–40 g Parmesan cheese, grated
• 2–3 tbsp extra-virgin olive oil
• Salt and black pepper
• 1 onion, sliced
• A splash of wine
• 2 tins tinned tomatoes – Mutti, 400 g each
• 1 tsp dried herbs (optional) and a handful of fresh basil
• Toothpicks or skewers to secure

Method

1. 1

   Flatten 3 beef slices. Add chopped garlic, salt, pepper, chopped parsley, grated parmesan and a drizzle of extra-virgin olive oil. Roll up and secure with sticks/toothpicks.

2. 2

   Heat extra-virgin olive oil in a pan and brown the braciole on both sides (about 2 minutes per side). Remove and set aside.

3. 3

   In the same pan add sliced onions. Pour in a splash of wine and cook for about 4 minutes.

4. 4

   Add 2 tins of Mutti tinned tomatoes, dried herbs, fresh basil, pepper and salt. Return the braciole to the pan.

5. 5

   Simmer gently for about 1 hour 20 minutes until tender. Serve with pasta or crusty bread, or on its own.

Let the braciole go low and slow. If the sauce looks too thick, splash in a bit of water. If it's too thin, take the lid off for a few minutes and let it reduce.