Braciole

Útvonalterv

• In a bowl, mix together the grated cheese, breadcrumbs, parsley, minced garlic, pine nuts (if using), and raisins (if using). Season with salt and pepper.
• Lay out the beef slices and divide the mixture evenly among them, spreading it over the surface of each slice.
• Roll up each slice of beef, tucking in the sides as you go, to form a neat package. Secure each roll with kitchen twine.
• In a large, heavy-bottomed pot or Dutch oven, heat 3 tablespoons of olive oil over medium-high heat. Add the beef rolls and brown on all sides, about 5 minutes per roll. Remove and set aside.
• In the same pot, add the remaining olive oil and sauté the chopped onion until translucent, about 5 minutes.
• Add the crushed tomatoes, red wine, and bay leaves. Bring to a simmer.
• Return the beef rolls to the pot, nestling them into the sauce. Cover and simmer on low heat for about 2 hours, or until the beef is tender.
• Remove the bay leaves and discard. Carefully remove the braciole from the sauce and cut off the twine.
• Slice the braciole and serve with the sauce, alongside pasta if desired.