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This recipe comes from my
Italian Grandmother Jennifer Olson (born Jennifer Pagano). She
married a Swede named Eric Olson and called all her grand children
“Swedish meatballs” because of our ethnic mix. But, that’s another
recipe!
The only thing my grandmother
lost in the marriage was her Italian last name – she managed to
maintain all the Italian secrets of cooking handed down to her from
her mother.
When I was growing up my
Grandmother would start making Braciole between Thanksgiving and
Christmas to have on hand during the holidays. Now if you aren’t
Italian or if you don’t know what this dish is, Braciole is a little
slice of heaven in the form of a beef roll stuffed with a bunch of
Italian specialties (and) slow-cooked in a wine-based tomato sauce
to melt in your mouth!
The actual recipe passed on
with my Grandmother, but I saw her make it more than once and as
best I can tell you, this is how it’s done.
2 1/2 -3 lbs boneless beef
round, cut into 8 thin slices approximately 1/3 inch thick – many
good butchers will cut you Braciole steaks – just ask!
8 slices of prosciutto
(optional)
3-4 tablespoon pignoli beans
(pine nuts)
1-1 ½ C grated pecorino and
romano cheese
½ C of Italian bread crumbs
3-4 garlic cloves, peeled and
chopped
4 Tbs parsley, chopped
1/2 C olive oil
3 28-oz cans crushed Italian
tomatoes
1/2 C tomato puree
2-4 bay leaves (to taste)
6-8 fresh basil leaves, torn
into small pieces
Italian seasoning mix – (to
taste)
2 medium yellow onions, chopped
fine
½ C raisins or currants
(optional to taste)
2 celery stalks, chopped very
fine
1 C dry red wine
flour spread on a plate for
dredging
salt & pepper to taste
Place each slice of beef
between 2 sheets of plastic wrap and pound with a meat pounder until
1/4 inch thick. Lightly sprinkle with salt & pepper. Lay a slice of
prosciutto (optional) on each one and spread evenly with the pine
nuts, pecorino-romano cheese, bread crumbs, garlic, Italian
seasoning and parsley. The spread should look a little like a dry
stuffing. Roll up the slices, tucking in the ends and tie with
kitchen string. Use round toothpicks to help hold everything
together.
Heat some of the olive oil in a
large frying pan over medium heat. Place all the rolled meat in the
pan. You can lightly dredge the meat in flour if you like for some
extra zing. Cook until browned on all sides, about 15 minutes.
Heat the rest of the olive oil
in a very large saucepan over medium heat. Add the onion and celery.
Cook, stirring until tender but not browned (about 10 minutes). Add
braciole, bay leaves, more Italian seasoning, and salt & pepper.
Heat and stir a couple of minutes.
Add red wine and simmer until
most of the liquid evaporates, about 2 minutes. Put the crushed
tomatoes into the pan. Fill one of the tomato cans 1/2 way with
water and add to saucepan. Add the tomato puree and the basil, turn
heat to low and cook , covered, until beef is tender (about 1 1/2 -
2 hours).
Transfer to serving plates,
spoon the sauce over the top and serve at once. I like to serve this
dish with gnocchi, Caesar Salad and fresh Italian bread. Serves 4
to 6. Enjoy! |
