Here’s a classic and hearty braciole in tomato sauce that is perfect for a chilly night and any other occasion. Easy and delicious!
- 2 slices of flank steak – pounded thin
- 3 cups San Marzano tomatoes – puréed in blender
- 1 tbsp. pine nuts
- ¼ cup white wine – your favorite to drink
- 1 tsp raisins – chopped
- 1 tsp grated cheese – your favorite
- 2 garlic cloves – minced or mashed
- ½ cup chopped onions
- 4 tbsp. extra virgin olive oil
- 1 tsp fresh parsley – chopped
- a few basil leaves – torn
- salt and freshly ground black pepper
- Pound the steak until they are thin enough to roll.
- Spread the parsley, garlic, pine nuts, raisins, grated cheese, salt and pepper evenly onto the steaks. Roll up the meat and then tie each one with a string, making sure to secure the ends so that the stuffing does not fall out while cooking.
- In a pan large enough to hold the braciola, brown the onions in the olive oil until soft. Then pan sear the bracioles until they’re brown all over.
- Add the wine and cook until the aroma is gone. Add the tomato purée and basil and cook slowly on low heat for at least two hours while occasionally spooning the sauce all over the bracioles. Slow cooking the meat in the sauce will make a difference and will result to an authentic braciole.
- Serve your delicious bracioles and enjoy!
Note: This is a good stand-alone dish with a salad. I usually make several and put them in the sauce with my meatballs. My Nonna Giovanna, who ran a pensione/restaurant, sometimes made these with pig skins and they were so delicious. I’m fairly certain that my mother-in law did the same too.