This classic meal features thinly sliced beef with a savory filling of breadcrumbs and prosciutto rolled up and simmered in tomato sauce.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Recipe30 | 2023-02-01 12:45:03 |  146,234 Views |
Make braciole with beef and cheese like a real grandma!
Serious Mealtimes / Lorena Masso
At its core braciole is a type of involtini a stuffed rolled piece of meat. The details that define braciole can vary by region of Italy and even by household. The type of meat (pork or beef) the size of the roll (one larger roll to share or smaller individual bundles) the cooking method (braised baked or grilled) and the seasoning elements (breadcrumbs bits of cheese or fresh herbs) are examples of the different directions this seemingly simple meat bundle recipe can take.
The version I’ve made here is inspired by the Italian-American versions I enjoyed at friends’ homes and in restaurants where I grew up in New Jersey. Its roots lie in a classic ragù napoletano where meat is slowly braised in a tomato sauce until tender and then served on the side—the meat on a platter with some sauce and the rest of the sauce is used to dress pasta. Thin slices of beef are topped with a seasoned breadcrumb filling and topped with a delicate slice of cured meat like prosciutto all rolled up tied and slowly braised in a simple tomato sauce until the meat practically melts in your mouth. It’s a truly comforting meal worthy of a Sunday dinner.
