Beef Rolls In Red Wine Tomato Sauce Recipes

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BEEF BRACIOLE RECIPE



Beef Braciole Recipe image

Beef Braciole, stuffed beef rolls slowly simmered in tomato sauce, are Italian comfort food at it's best.

Provided by Phil Torre

Time 2h30m

Yield 4

Number Of Ingredients 16

1 lb boneless beef round, cut into 4 thin slices approximately 1/3 inch thick
4 slices of prosciutto
1 tablespoon pignoli beans(pine nuts)
2 tablespoons grated pecorino romano cheese
2 garlic cloves, chopped
2 tablespoons parsley, chopped
2 tablespoons olive oil
1 medium yellow onion, chopped fine
2 carrots, peeled and chopped fine
2 celery stalks, chopped chopped fine
1 cup dry red wine
2 28oz cans imported Italian tomatoes
2 bay leaves
3 fresh basil leaves, torn into small pieces
flour spread on a plate for dredging
salt & pepper to taste

Steps:

  • Place each slice of beef between 2 sheets of plastic wrap and pound with a meat pounder until 1/4 inch thick. Sprinkle with salt & pepper. Lay a slice of prosciutto on each one.
  • Mix together the the pignoli beans, pecorino romano cheese, garlic and parsley and sprinkle evenly on top of the beef slices with prosciutto. Roll up the slices, tucking in the ends and tie with kitchen string.
  • Heat the olive oil in a large sauce pan over medium heat. Dredge the braciole in flour shaking off any excess, then place in the pan. Cook until browned on all sides, about 15 minutes. Remove from pan with a slotted spoon and keep to the side.
  • If needed add some more olive oil to the pan then add the onion, carrots, and celery. Cook, stirring until tender but not browned, about 10 minutes.
  • Add the red wine and cook, stirring up any browned bits stuck to the bottom of the pan until reduced by half, about 2 minutes.
  • Crush the tomatoes with your hands and add, with their juices, into the saucepan. Fill one of the tomato cans 1/2 way with water and pour in. Add the bay leaves and season with salt and pepper.
  • Place the braciole back into the sauce, turn heat to low and cook at a simmer until beef is tender 1.5 - 2 hours.
  • Sprinkle the basil over the rolls, and cook for 2 minutes longer. Transfer to serving plates, spoon the sauce over the top and serve at once.

BRACIOLE (STUFFED BEEF ROLLS IN TOMATO SAUCE)



Braciole (Stuffed Beef Rolls in Tomato Sauce) image

From the Sopranos Family Cookbook. Yummy!! Makes your kitchen smell fabulous. I serve this with a big green salad and crusty garlic bread.

Provided by PamLuvs2Cook

Categories     One Dish Meal

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb boneless beef round steak, 4 thin slices
3 garlic cloves (1 finely chopped, 2 lightly crushed)
2 teaspoons freshly grated pecorino romano cheese
2 tablespoons fresh flat leaf parsley, chopped
salt
pepper, freshly ground
4 slices prosciutto (thin slices)
2 tablespoons olive oil
1 cup dry red wine
4 (14 ounce) cans tomato puree or 4 (14 ounce) cans canned Italian tomatoes, passed through a food mill
4 fresh basil leaves, torn into small pieces
1 lb ziti pasta or 1 lb penne pasta, cooked

Steps:

  • Place beef between two pieces of plastic wrap. Pound gently with a meat pounder or mallet to 1/4-1/8 inch thickness.
  • Remove and discard plastic wrap. Place one slice of the prosciutto on each beef slice. Sprinkle beef slices with the finely chopped garlic, cheese, parsley, salt and pepper. Roll each of the beef slices into a tight roll and secure with a toothpick.
  • Heat the olive oil in a large pot. Add the braciole and crushed garlic. Cook, turning the meat occasionally, until it is browned on all sides and the garlic is golden. Add the red wine and simmer for 2 minutes. Remove and discard the crushed garlic cloves.
  • Stir in the tomato puree and basil.
  • Cover and cook on low heat, turning the meat occasionally, until it is tender when pierced with a fork, about 2 hours. Add a little water if the sauce becomes to thick.
  • If you want to serve it the Italian way: Serve the sauce over the hot, cooked ziti as a first course, followed by the braciole. Don't forget to remove the toothpick from the braciole.

Nutrition Facts : Calories 934.8, Fat 26, SaturatedFat 7.8, Cholesterol 72.6, Sodium 183.1, Carbohydrate 123.2, Fiber 11.3, Sugar 21.6, Protein 44.5

BEEF ROLLS IN RED WINE TOMATO SAUCE



Beef Rolls in Red Wine Tomato Sauce image

Beef Braciole -- These tasty, tender beef rolls are cooked in a robust tomato and wine sauce. Posting this for ZWT7. The recipe comes from http://www.italianfoodforever.com

Provided by Papa D 1946-2012

Categories     Meat

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 13

2 -3 lbs top sirloin steaks, cut Into 6 strips measuring 3 to 4 inches wide
4 garlic cloves, finely Minced
2 tablespoons fresh rosemary, finely chopped
6 thin slices prosciutto
1/4 cup grated parmesan cheese
1/3 cup olive oil
1 cup dry red wine
1 carrot, finely chopped
1/2 onion, finely chopped
1 celery, finely chopped
2 cups chopped canned tomatoes
salt & pepper
1/4 cup chopped fresh parsley

Steps:

  • Pound each piece of the beef into thin slices. Spread a little bit of the minced garlic, chopped rosemary and grated cheese over each slice. Cover this with a slice of prosciutto, and roll up into a small bundle, securing each with toothpicks.
  • Heat the oil in a large skillet and brown all of the bundles well on all sides, about 3-4 minutes. Transfer to a separate dish, and add the onion, carrots, and celery to the skillet.
  • Cook until the vegetables are tender. Add the wine, and cook up until it is reduced by half, scraping up the browned bits from the bottom of the skillet.
  • Add the tomatoes, and season with salt and pepper. Cook over medium heat, until the sauce has begun to thicken, about 5 minutes.
  • Remove the toothpicks from the bundles, and return them to the skillet. Add the fresh parsley, and cook until heated through, about 3-4 minutes.
  • Serve hot with a side dish of your choice.

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