Italian Braciole with Tomato Sauce
Recipe Mari Loewen
This recipe captures the true essence of Italian cooking—simple, wholesome ingredients coming together in perfect harmony. It’s crafted to be effortlessly prepared, even on busy days, yet it delivers a dish that feels special and inviting on the table. Whether you’re gathering family or friends, its rich flavors and comforting textures make it an ideal choice for a Sunday dinner, turning an ordinary meal into a memorable celebration of authentic Italian tradition. You’ll enjoy every step of making it, and every bite of serving it.
Ingredients
1-1/2 lb flank - butterflied
Minced garlic; at least 4 cloves
Chopped fresh Italian parsley
1/2 cup fresh basil - chiffonade
1 cup micro-plane grated Pecorino Romano cheese
6-8 thin slices prosciutto
Salt and fresh ground pepper
1/4 cup olive oil
San Marzano tomato sauce
Cover butterflied flank with plastic wrap and pound out it out to an even thickness; and you can trim to square off the meat, if needed - for easy for rolling. At this point decide if you would like to make one large roll or smaller rolls; if not, then divide the meat into 2-3 pieces.
Sprinkle the interior of meat with salt & pepper, garlic, parsley, basil, cheese and layer with prosciutto. Roll the meat jellyroll with the grain - so that it will be cut against the grain when serving. Tie the roll(s) up with butcher string about every 1-1/2 inch.
Heat the oil in a large heavy skillet and sear to brown the meat thoroughly on all sides. Add the tomato sauce to the browned braciole. Cover skillet. Simmer for at least 2 hours, or until beef is tender when pierced with a knife.
When ready, place on serving platter, let it sit for 10-15 minutes, cut the string and slice about every 2 inches…spoon some sauce over and serve. Serves up to 4.
