Braciole Messinesi with Tomato Sauce

Ingredients

• 8 thin slices of beef (such as flank steak or top round) (800g / 1.76 lb) 8 thin slices of beef (such as flank steak or top round) (800g / 1.76 lb)
• 1 cup breadcrumbs (100g) 1 cup breadcrumbs (100g)
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1/4 cup chopped fresh parsley (15g) 1/4 cup chopped fresh parsley (15g)
• 1/2 cup grated pecorino cheese (50g) 1/2 cup grated pecorino cheese (50g)
• Salt and pepper, to taste Salt and pepper, to taste
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 can crushed tomatoes (400g / 14 oz) 1 can crushed tomatoes (400g / 14 oz)
• 1/2 cup red wine (120ml) 1/2 cup red wine (120ml)
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• 1 bay leaf 1 bay leaf

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 20g (Saturated Fat: 7g)
• Carbohydrates: 25g (Sugars: 6g)
• Protein: 40g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the breadcrumbs, minced garlic, chopped parsley, grated pecorino cheese, salt, and pepper to make the stuffing mixture.
2. 2.
   Lay the beef slices flat and evenly divide the stuffing mixture among them, spreading it over each slice.
3. 3.
   Roll up the beef slices tightly and secure them with toothpicks.
4. 4.
   Heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, sautéing until translucent.
5. 5.
   Place the beef rolls in the skillet and brown them on all sides.
6. 6.
   Pour in the red wine and let it simmer for a few minutes until it reduces slightly.
7. 7.
   Add the crushed tomatoes, dried oregano, dried basil, and bay leaf to the skillet. Stir well to combine.
8. 8.
   Reduce the heat to low, cover the skillet, and let the braciole simmer for about 1.5 to 2 hours, or until the beef is tender and the flavors have melded together.
9. 9.
   Remove the toothpicks from the beef rolls before serving.
10. 10.
    Serve the Braciole Messinesi with the tomato sauce spooned over the top. It pairs wonderfully with pasta or crusty bread.

Treat your ingredients with care...

• Beef slices — Pound the beef slices gently with a meat mallet to ensure they are thin and tender.
• Breadcrumbs — You can use fresh breadcrumbs or dried breadcrumbs, but fresh breadcrumbs will provide a better texture.
• Pecorino cheese — If you can't find pecorino cheese, you can substitute it with Parmesan cheese for a similar flavor.

Tips & Tricks

• To enhance the flavor of the tomato sauce, you can add a splash of balsamic vinegar or a pinch of sugar.
• For a richer sauce, you can add a tablespoon of tomato paste.
• If you prefer a spicier dish, you can add a pinch of red pepper flakes to the tomato sauce.
• Make sure to simmer the braciole on low heat to allow the flavors to develop and the beef to become tender.
• Leftover braciole can be stored in the refrigerator for up to 3 days and reheated before serving.

Serving advice

Serve the Braciole Messinesi hot, spooning the tomato sauce over the beef rolls. It pairs well with a side of pasta, such as spaghetti or rigatoni, or with crusty bread to soak up the flavorful sauce. Garnish with fresh parsley for a pop of color.

Presentation advice

Arrange the Braciole Messinesi on a platter, placing them side by side with the tomato sauce drizzled over the top. Sprinkle some grated pecorino cheese and chopped parsley on top for an appealing presentation. Serve with a side of pasta or crusty bread.