Neapolitan-Style Braised Beef Braciole | Louisiana Kitchen & Culture

Ingredients

• 1 pound top beef found, cut into 4 thin slices
• ¼ pound provolone cheese, cut into 4 thin slices
• 2 tablespoons chopped fresh parsley
• 4 teaspoons minced garlic
• 3 tablespoons chopped, peeled carrot
• 4 teaspoons plus 2 tablespoons chopped celery
• 3 tablespoons extra-virgin olive oil
• ¼ cup chopped red onion
• ½ cup plus 2 tablespoons Italian red wine
• 2 28-ounce cans plum tomatoes, drained and puréed (3½ cups purée)
• Salt and pepper to taste