Beef Braciole (Classic Italian Stuffed Beef) - Well Seasoned Studio

Name: Beef Braciole (Classic Italian Stuffed Beef) - Well Seasoned Studio
Total time: 135 min
Ingredients: 4 cloves garlic, (finely chopped); ½ cup Provolone, (shredded (we recommend soft, mild provolone, not hard, sharp Provolone)); ½ cup Pecorino Romano, (grated); ¼ cup breadcrumbs, (Italian breadcrumbs are great here); ¼ cup chopped fresh parsley; 2 Tbsp fresh basil, (thinly sliced, about 8-10 leaves); 2 Tbsp extra virgin olive oil; ½ tsp Kosher salt, (plus more); ¼ tsp freshly ground black pepper; 1½-2 lbs top round or flank steak, (cut or pounded out into ¼-thick slices (6 pieces), see note below); 6 prosciutto slices, (for beef); 2 Tbsp neutral oil; 3 cloves garlic, (thinly sliced); 1 cup (240ml) dry white wine; 1 cup (240ml) low-sodium chicken stock (); 1 (15oz) can crushed tomatoes, (or tomato passata); 10 basil leaves, (plus more leaved, for serving); ¼ cup toasted pine nuts, (optional, for serving); Fresh parsley, (for serving)

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Tender beef braciole rolled with breadcrumbs, garlic, and cheese, then slow-braised in tomato sauce. A classic Italian comfort dish.

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Ingredients

4 cloves garlic, (finely chopped)
½ cup Provolone, (shredded (we recommend soft, mild provolone, not hard, sharp Provolone))
½ cup Pecorino Romano, (grated)
¼ cup breadcrumbs, (Italian breadcrumbs are great here)
¼ cup chopped fresh parsley
2 Tbsp fresh basil, (thinly sliced, about 8-10 leaves)
2 Tbsp extra virgin olive oil
½ tsp Kosher salt, (plus more)
¼ tsp freshly ground black pepper
1½-2 lbs top round or flank steak, (cut or pounded out into ¼-thick slices (6 pieces), see note below)
6 prosciutto slices, (for beef)
2 Tbsp neutral oil
3 cloves garlic, (thinly sliced)
1 cup (240ml) dry white wine
1 cup (240ml) low-sodium chicken stock ()
1 (15oz) can crushed tomatoes, (or tomato passata)
10 basil leaves, (plus more leaved, for serving)
¼ cup toasted pine nuts, (optional, for serving)
Fresh parsley, (for serving)