Beef Braciole

Name: Beef Braciole
Total time: 90 min
Ingredients: 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

Rich, cheesy beef braciole simmered in tomato sauce.

90 minBeef · Slow

Method

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.
Heat extra-virgin olive oil in a pan and brown the braciole on both sides (about 2 minutes per side). Remove and set aside.
In the same pan add sliced onions. Pour in a splash of wine and cook for about 4 minutes.
Add 2 tins of Mutti tinned tomatoes, dried herbs, fresh basil, pepper and salt. Return the braciole to the pan.
Simmer gently for about 1 hour 20 minutes until tender. Serve with pasta or crusty bread, or on its own.

Notes

Resting matters. Give meat a few minutes off the heat so juices settle.