Beef Braciole

Let's Cook

1. Step 1.

   Arrange oven rack in middle position and preheat oven to 350°F (175°C).

2. Step 2.

   In a medium bowl, combine breadcrumbs, Parmigiano-Reggiano, parsley, pine nuts, olive oil, garlic, 1/4 teaspoon black pepper, and red pepper flakes; stir until well combined. Set aside.

3. Step 3.

   If using a top round roast, slice roast into six 1/2-inch slices. If using pre-sliced beef, skip to step 5.

4. Step 4.

   Lay steak slices 3 inches apart on a cutting board and cover with plastic wrap. Using a meat pounder, flatten slices into rough rectangles no more than 1/4 inch thick.

5. Step 5.

   Sprinkle both sides of steaks with salt and remaining 1/2 teaspoon black pepper. Spread the reserved breadcrumb mixture evenly over steaks, then place 1 slice of prosciutto over each, folding to fit and pressing firmly.

6. Step 6.

   Starting from a short end, roll each steak to form a small bundle. Tie each bundle with 2 pieces of kitchen twine to secure.

7. Step 7.

   In a large sauté pan, heat oil over medium-high heat until shimmering. Add braciole bundles and brown on all sides, 6 to 8 minutes total. Transfer browned braciole to a clean plate; set aside.

8. Step 8.

   Add onion and salt to the now-empty pan; cook over medium-high heat, stirring occasionally, until translucent, about 6 minutes. Add garlic and cook, stirring constantly, until fragrant, about 1 minute.

9. Step 9.

   Stir in wine, scraping up any browned bits from the bottom of the pan, and cook until mixture reduces by half, about 5 minutes. Stir in tomatoes and water.

10. Step 10.

    Nestle the browned braciole bundles into the sauce and bring to a simmer.

11. Step 11.

    Cover the pan with an oven-safe lid or aluminum foil. Place on a rimmed baking sheet and transfer to the oven. Cook, covered, flipping braciole halfway through, for 90 minutes.

12. Step 12.

    Carefully remove the lid, flip the braciole again, and continue to cook until meat is tender and sauce thickened to gravy-like consistency, 15 to 45 minutes longer.

13. Step 13.

    Season sauce with salt to taste. Use scissors to cut off twine around each bundle. Transfer braciole to a serving platter or individual plates and spoon sauce overtop. Serve.