The best meat to put in your Sunday sauce is this authentic Italian braciole, a culinary delight that brings a rich, savory experience to your table. This delectable dish is not just any cut of meat; it is typically made from thinly sliced beef, often pounded to perfection, which allows it to become incredibly tender during the cooking process.
The magic of braciole lies in its filling, which is a harmonious blend of prosciutto, breadcrumbs, and freshly grated Parmesan cheese. The prosciutto adds a delightful saltiness and depth of flavor, while the breadcrumbs provide a satisfying texture and help to absorb the rich juices during braising.
The Parmesan cheese, known for its nutty and savory notes, elevates the filling, making each bite a burst of flavor. If you're looking to switch it up from your normal meatballs and sausages, you have to try braising a tender braciole. The process of braising involves cooking the braciole slowly in a flavorful sauce, which allows the meat to become infused with the aromatic ingredients surrounding it.
As it cooks, the braciole not only becomes tender but also absorbs the rich flavors of the sauce, creating a dish that is both comforting and sophisticated. The combination of the tender meat and the robust sauce creates a perfect harmony that is sure to impress anyone at your dinner table.
To prepare a traditional braciole, you would start by laying out the thin slices of beef and generously filling them with the mixture of prosciutto, breadcrumbs, and Parmesan. Once filled, the meat is rolled up tightly and secured with kitchen twine or toothpicks to maintain its shape during cooking. After searing the rolls to achieve a beautiful golden crust, they are then added to a simmering pot of tomato sauce or a rich broth.
As the braciole cooks, the flavors meld together beautifully, and the sauce thickens, making it an ideal accompaniment for pasta or crusty bread. Incorporating braciole into your Sunday sauce not only provides a delightful alternative to traditional meatballs and sausages but also introduces a touch of authenticity and tradition that is deeply rooted in Italian culinary heritage. The result is a dish that is not only delicious but also tells a story of family gatherings and shared meals, making it a perfect centerpiece for your Sunday dinner. So, gather your ingredients, roll up your sleeves, and prepare to indulge in the comforting and flavorful experience that is authentic Italian braciole.
INGREDIENTS
1, 2-3lb flank steak or top round
6 oz prosciutto
¾ cup breadcrumbs
½ cup parmesan
1 tablespoon chopped parsley
1 tablespoon garlic powder
½ teaspoon salt
¼ cup Bioitalia olive oil
salt and pepper
SAUCE
2 cloves garlic, thinly sliced
½ cup red wine
1 28 oz Bioitalia crushed tomato sauce
4 basil leaves
1 tsp salt
1 tablespoon olive oil
DIRECTIONS
Combine the breadcrumbs, parsley, parmesan, salt, and garlic powder. Then add the olive oil and combine.
Thinly slice the flank steak with a sharp knife into 2 or 3 slices depending on the thickness. Lay the steak flat and use a meat tenderizer to beat the meat until it's flattened and tender. Lay the prosciutto flat on the steak and top with the breadcrumb mixture.
Roll the steak up and tie it with butcher string. Season the outside with salt and pepper.
In a large pot add 1 tablespoon of olive oil on medium-high heat. Once the oil is very hot, place the bracioles in the pot to sear. Sear each side for 60-90 seconds.
In the same pot, lower the heat and add olive oil. Then add the garlic and saute for 1-2 minutes. Add the red wine and bring to a simmer. Simmer for 30 seconds.
Add the crushed tomatoes, salt, and basil. Bring to a simmer.
Add the braciole back to the sauce so that they're almost almost covered with sauce. Cover the pot and simmer low for 3 hours, stirring occasionally.
Remove the braciole and cut the strings off with kitchen shears. Serve and enjoy!
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