Braciole Ubriache (Drunken Braciole)

Ingredients

• 6 thin beef slices (about 6-8 inches long and 1/4 inch thick) (150g) 6 thin beef slices (about 6-8 inches long and 1/4 inch thick) (150g)
• 1/2 cup breadcrumbs (50g) 1/2 cup breadcrumbs (50g)
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1/4 cup grated Parmesan cheese (25g) 1/4 cup grated Parmesan cheese (25g)
• 1/4 cup fresh parsley, chopped (15g) 1/4 cup fresh parsley, chopped (15g)
• 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) 1 can crushed tomatoes (400g)
• 1 cup red wine (240ml) 1 cup red wine (240ml)
• 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 (Saturated Fat: 6g)
• Carbohydrates: 18g (Sugars: 6g)
• Protein: 32g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the breadcrumbs, minced garlic, grated Parmesan cheese, chopped parsley, salt, and pepper.
2. 2.
   Lay the beef slices flat on a cutting board and divide the breadcrumb mixture evenly among them, spreading it over each slice.
3. 3.
   Roll up each beef slice tightly and secure with toothpicks to hold the rolls together.
4. 4.
   Heat olive oil in a large skillet over medium heat. Brown the beef rolls on all sides until they develop a golden crust. Remove the rolls from the skillet and set aside.
5. 5.
   In the same skillet, add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant.
6. 6.
   Pour in the crushed tomatoes and red wine, stirring to combine. Add the dried oregano, dried basil, and bay leaf. Season with salt and pepper to taste.
7. 7.
   Return the beef rolls to the skillet, nestling them into the sauce. Cover the skillet and simmer on low heat for about 1 hour, or until the beef is tender and the flavors have melded together.
8. 8.
   Remove the toothpicks from the beef rolls before serving. Spoon the sauce over the rolls and garnish with fresh parsley, if desired.

Treat your ingredients with care...

• Beef slices — To make the beef slices more tender, you can use a meat mallet to pound them gently before adding the filling. This will help break down the muscle fibers and make the meat more tender.
• Red wine — Choose a red wine that you enjoy drinking, as the flavor will infuse into the sauce. A dry red wine such as Cabernet Sauvignon or Merlot works well in this recipe.
• Crushed tomatoes — If you prefer a smoother sauce, you can use tomato passata instead of crushed tomatoes. Passata has a finer texture and will result in a smoother sauce.

Tips & Tricks

• For a richer flavor, you can marinate the beef rolls in the red wine for a few hours before cooking.
• If toothpicks are not available, you can use kitchen twine to secure the beef rolls.
• To make the dish more spicy, you can add a pinch of red pepper flakes to the sauce.
• Serve the Braciole Ubriache with crusty bread or pasta to soak up the delicious sauce.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors continue to develop.

Serving advice

Serve the Braciole Ubriache hot, spooning the sauce over the beef rolls. Garnish with fresh parsley for a pop of color. This dish pairs well with a side of creamy mashed potatoes or a simple green salad.

Presentation advice

Arrange the Braciole Ubriache on a serving platter, placing them side by side. Pour the sauce over the rolls, allowing it to pool around them. Sprinkle some freshly chopped parsley on top for an added touch of freshness. Serve with a rustic bread basket on the side.