Braciole

Name: Braciole
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8
Ingredients: 1 tablespoon garlic powder; 1 cup grated Parmesan cheese; 1/2 cup provolone cheese; 1/2 cup Italian bread crumbs; 2 large garlic cloves; 3 teaspoons fresh parsley; 3 teaspoons fresh basil leaves; 2 pounds rump roast; 2 tablespoons kosher salt; 1 tablespoon freshly ground black pepper; 1 pound prosciutto; 8 tablespoons olive oil; 2 large beef short ribs; 1 large onion; 2 (28 ounce) cans Italian Inspirations Peeled Plum Tomatoes in Puree

Would You Cook This Again?

Serves:

8 people

Prep Time:

15 minutes

Cook Time:

60 minutes

Be taken back to Grandma's kitchen and smelling the aroma of garlic, cheese, and herbs; and hearing the bubbling sauce made with Tuttorosso Tomatoes when you make this Braciole recipe. Pinwheels of beef stuffed with cheese, proscuitto, and herbs; that are simmered in a savory red sauce. Our friend Chef Jonathan Scinto shared his family recipe with us, and it is a good one!

Ingredients

Copy Ingredients

1 tablespoon garlic powder
1 cup grated Parmesan cheese
1/2 cup provolone cheese, shredded
1/2 cup Italian bread crumbs
2 large garlic cloves, minced
3 teaspoons fresh parsley, chopped, saving some for garnish
3 teaspoons fresh basil leaves, chopped
2 pounds rump roast, thinly sliced, can also use top round or bottom round
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
1 pound prosciutto
8 tablespoons olive oil
2 large beef short ribs
1 large onion, finely chopped, about 2 cups
2 (28 ounce) cans Tuttorosso® Italian Inspirations Peeled Plum Tomatoes in Puree, hand crushed or crushed in a blender

Instructions

In a large mixing bowl, combine the garlic powder, both types of cheese, breadcrumbs, fresh garlic, parsley, and basil; mix together and set aside.
Lay the thin slices of the rump on a cutting board and pound the meat using a meat tenderizer. You want to get the meat to be thin, but not falling apart. Season meat with salt and pepper.
Divide the breadcrumb filling among the slices of meat and spread evenly. Lay a slice of prosciutto over the filling and roll each slice tightly. Using butcher's string, tie the rolls to secure them. You may need to tie in two places depending on the size of the rolls.
In a large Dutch oven, heat the oil over medium heat. Add to the pan the beef rolls to sear on all sides. Do not overcrowd the pan, you may need to do this in batches.
To the pan, add the short ribs, chopped onions, and tomatoes; lower the heat to low. Cover and simmer for one (1) hour, basting the beef about every 10 minutes to ensure they do not dry out.
Remove the rolls from the sauce, cut the string. You may slice the rolls and place on a platter or serve them whole. Serve with the sauce.

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Braciole

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