Braciola Recipe
Thin sliced beef stuffed with garlic, herbs, breadcrumbs and a blend of cheeses, rolled and slow simmered in tomato sauce, served with orecchiette pasta
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Ingredients
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Braciola Ingredients
Method
Cooking Instructions
Prepare the Filling
In a bowl, combine minced garlic, chopped parsley, chopped basil, breadcrumbs, Parmesan cheese, salt, and black pepper. Mix well.
Stuff the Beef
Lay out the thinly sliced beef on a clean surface. Evenly distribute the filling on each slice of beef, leaving a small border around the edges. Roll each slice tightly and secure with kitchen twine or toothpicks.
Sear the Braciola
In a large skillet, heat olive oil over medium-high heat. Add the beef rolls and sear on all sides until browned, about 3-4 minutes.
Simmer in Tomato Sauce
Pour the canned tomato sauce over the seared braciola in the skillet. Reduce the heat to low, cover, and let simmer for about 1.5 to 2 hours, until the beef is tender.
Cook the Pasta
While the braciola is simmering, cook orecchiette pasta according to package instructions. Drain and set aside.
Serve
Once the braciola is cooked, remove from sauce and slice. Serve the sliced braciola over a bed of orecchiette pasta, drizzled with the tomato sauce.