Beef Braciole (Stuffed Beef Rolls)
Beef Braciole is a heavenly, delicious main dish. The meat is tender, melts in your mouth, and cooked in a generous amount of sauce.
Keywords
- stuffed beef rolls
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Cooking tools:
- Mortar and pestle
- Meat tenderizer
- Butcher's twine
- Food processor
- Parchment paper
- Chef's knife
- Cutting board
- Dutch oven
- Stove
- Mixing bowl
- Wooden spoon
- Plate
Ingredients
- 1 kg (2 pounds) beef top round, cut into 0.5 cm (1/4-inch thickness)
- 2 garlic cloves
- 1 tbsp Pine nuts
- 40 g (1/3 cup) grated parmesan cheese
- 6 sprigs of parsley
- 2 tbsp olive oil
- 160 ml (2/3 cup) red wine
- 1 tbsp olive oil
- 1 onion, diced
- 1 carrot, diced
- 600 g (2 3/4 cups) tomato passata
- 180 ml (2/3 cup) water
- 240 g (1 cup) canned whole tomatoes
- 1 tsp salt
- 1 pinch of black pepper
- 1 sprig of parsley, 1 bay leaf, 1 sprig oregano
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