Braciole Rifatte with Tomato Sauce and Parmesan Cheese

Ingredients

• 4 thin slices of beef (about 6-8 ounces each) (113-227g) 4 thin slices of beef (about 6-8 ounces each) (113-227g)
• 1/2 cup (50g) breadcrumbs 1/2 cup (50g) breadcrumbs
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1/4 cup (15g) fresh parsley, chopped 1/4 cup (15g) fresh parsley, chopped
• 1/4 cup (25g) grated Parmesan cheese 1/4 cup (25g) grated Parmesan cheese
• Salt and pepper, to taste Salt and pepper, to taste
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 can (14 ounces/400g) crushed tomatoes 1 can (14 ounces/400g) crushed tomatoes
• 1/2 cup (120ml) beef broth 1/2 cup (120ml) beef broth
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• 1 bay leaf 1 bay leaf

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 18g (7g saturated)
• Carbohydrates: 17g (4g sugars)
• Protein: 36g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the breadcrumbs, minced garlic, chopped parsley, grated Parmesan cheese, salt, and pepper.
2. 2.
   Lay the beef slices flat and divide the breadcrumb mixture evenly among them, spreading it over the surface of each slice.
3. 3.
   Roll up each slice tightly and secure with toothpicks.
4. 4.
   Heat olive oil in a large skillet over medium heat. Brown the beef rolls on all sides until nicely seared. Remove from the skillet and set aside.
5. 5.
   In the same skillet, add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant.
6. 6.
   Add the crushed tomatoes, beef broth, dried oregano, dried basil, and bay leaf to the skillet. Stir well to combine.
7. 7.
   Return the beef rolls to the skillet, nestling them into the tomato sauce.
8. 8.
   Reduce the heat to low, cover the skillet, and simmer for about 1 hour, 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 Rifatte hot, spooning the tomato sauce over the beef rolls and sprinkling with grated Parmesan cheese.

Treat your ingredients with care...

• Breadcrumbs — For a gluten-free version, use gluten-free breadcrumbs or substitute with almond flour.
• Parmesan cheese — If you are lactose intolerant, you can try using lactose-free Parmesan cheese or a dairy-free alternative such as nutritional yeast.

Tips & Tricks

• To make the beef rolls easier to roll and secure, you can lightly pound them with a meat mallet to flatten and tenderize.
• If you prefer a thicker sauce, you can simmer the Braciole Rifatte uncovered for the last 15 minutes of cooking to allow the sauce to reduce.
• For a burst of freshness, garnish the dish with some freshly chopped parsley before serving.
• Braciole Rifatte tastes even better the next day, so consider making it in advance and reheating it for a delicious meal.

Serving advice

Serve Braciole Rifatte with a side of creamy mashed potatoes or buttery polenta to soak up the flavorful tomato sauce. A simple green salad dressed with lemon vinaigrette makes a refreshing accompaniment.

Presentation advice

Arrange the Braciole Rifatte on a platter, spooning the tomato sauce over them. Sprinkle with grated Parmesan cheese and garnish with a sprig of fresh parsley for an elegant touch.