Braciole in Tomato Sauce

Instructions

1. Step 1

   Place the beef slices on a cutting board and pound them evenly to about 5 mm thick.

   Ingredients used: 900.0 gr Beef Top Round

   Cookware: cutting board, Meat mallet

2. Step 2

   Combine the breadcrumbs, pecorino, parsley, pine nuts, part of the garlic, part of the salt, and the black pepper in a mixing bowl.

   Ingredients used: 70.0 gr Breadcrumb, 4.0 gr Fine Salt, 15.0 gr Flat-Leaf Parsley, 8.0 gr Garlic, 2.0 gr Ground Black Pepper, 60.0 gr Pecorino Romano, 30.0 gr Pine Nut

   Cookware: mixing bowl

3. Step 3

   Lay one slice of prosciutto on each piece of beef. Divide the breadcrumb filling evenly over the slices, leaving a narrow border, then roll each slice tightly and secure it with kitchen twine.

   Ingredients used: 90.0 gr Prosciutto

   Cookware: cutting board, Kitchen twine

4. Step 4

   Heat the olive oil in a Dutch oven over medium heat. Sear the rolls in batches until browned on all sides, then transfer them to a clean plate.

   Timer: 10 min (fixed)

   Ingredients used: 30.0 ml Olive Oil

   Cookware: Dutch oven, tongs

5. Step 5

   Add the onion to the Dutch oven and cook over medium heat until softened and lightly golden.

   Timer: 6 min (fixed)

   Ingredients used: 150.0 gr Yellow Onion

   Cookware: Dutch oven, wooden spoon

6. Step 6

   Add the remaining garlic and the tomato paste. Stir until the paste darkens slightly and smells aromatic.

   Timer: 2 min (fixed)

   Ingredients used: 4.0 gr Garlic, 30.0 gr Tomato Paste

   Cookware: Dutch oven, wooden spoon

7. Step 7

   Pour in the wine and scrape up the browned residue from the bottom. Simmer over medium heat until the liquid is reduced by about half.

   Timer: 3 min (fixed)

   Ingredients used: 120.0 ml Dry Red Wine

   Cookware: Dutch oven, wooden spoon

8. Step 8

   Stir in the tomatoes, water, and remaining salt, then bring the sauce to a gentle simmer over medium heat.

   Timer: 5 min (fixed)

   Ingredients used: 1600.0 gr Canned Crushed Tomato, 8.0 gr Fine Salt, 240.0 ml Water

   Cookware: Dutch oven, wooden spoon

9. Step 9

   Return the beef rolls and their accumulated juices to the sauce. Cover and cook over low heat, turning the rolls once halfway through.

   Timer: 90 min (fixed)

   Cookware: Dutch oven, tongs

10. Step 10

    Uncover and simmer over low heat until the sauce thickens and the center of each roll reaches at least 71°C.

    Timer: 20 min (fixed)

    Cookware: Dutch oven, instant-read thermometer

11. Step 11

    Stir the basil into the sauce. Rest the rolls for 5 minutes, remove the twine, and serve them with the tomato sauce.

    Timer: 5 min (fixed)

    Ingredients used: 6.0 gr Basil

    Cookware: Chef Knife, Dutch oven, tongs