How to make Braciole Al Sugo
Ingredients
1.3 lbs top or bottom round beef roast can also use sirloin or silverside (600g)
8-10 slices prosciutto
2 garlic cloves finely chopped
2 tablespoon fresh parsley finely chopped
8-10 slices of pecorino cheese
3 cups crushed strained tomatoes passata
1 tablespoon fresh basil chopped
1 tablespoon olive oil
Instructions
Cut the beef into ¼ inch (½ cm) thick slices. Pound them to half the thickness with a meat mallet or rolling pin.
Sprinkle the inside of each slice of beef with a little salt and pepper then lay a slice of prosciutto on top.
Sprinkle over a small amount of garlic, parsley and place a slice of pecorino in the middle. Roll up the slice of beef and secure each end with a toothpick.
Heat the olive oil in a large pot and brown the braciole on all sides. Once browned add the strained tomatoes and stir to combine. Cover with a lid and turn the heat down to low, simmer slowly for 2 hours.
Once the braciole are cooked add the fresh basil to the sauce and stir to combine, serve.
How to serve it traditionally
Once cooked remove the beef braciole and set aside or keep warm on a plate. Add the fresh basil to the sauce and serve the sauce with freshly cooked and drained pasta then serve the beef braciole as a second course with a little reserved tomato sauce and your sides of choice.
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