| Level: | Easy |
| Total: | 3 hr |
| Prep: | 30 min |
| Cook: | 2 hr 30 min |
| Yield: | 6 servings |
Ingredients
- 2 cups stale 1/2-inch Italian bread cubes
- 1/2 cup milk
- 1/4 cup extra-virgin olive oil
- 4 cloves garlic (2 smashed; 2 minced)
- 1/4 to 1/2 teaspoon red pepper flakes
- 3 tablespoons tomato paste
- 1 28-ounce container strained tomatoes or tomato puree
- 2 bay leaves
- 1 1/4 to 1 1/2 pounds beef bottom round, sliced into 12 thin pieces
- 12 thin slices prosciutto
- 3/4 cup chopped fresh parsley
- 1/2 cup grated pecorino romano cheese, plus more for topping
- 6 ounces aged provolone cheese
- Kosher salt
- 1 pound orecchiette
Instructions
- Combine the bread and milk in a large bowl and let soak, 15 minutes.
- Meanwhile, make the sauce: Cook the olive oil, smashed garlic and red pepper flakes in a large pot over medium-high heat, stirring, until the garlic softens, about 2 minutes. Stir in the tomato paste and cook until it begins to sizzle, about 2 minutes. Add the strained tomatoes, bay leaves and 5 cups water; bring to a boil and cook 20 minutes. Place the beef slices between 2 pieces of plastic wrap and pound with a heavy skillet until 1/16 inch thick. Position the slices with the short sides facing you and lay a slice of prosciutto on top of each. Add 1/2 cup parsley, the pecorino and minced garlic to the soaked bread and mix with your hands, breaking up the bread; spread on top of the prosciutto. Cut the provolone into twelve 2-to-3-inch-long sticks, about 1/2 inch thick. Put a piece of cheese horizontally across the middle of each slice of beef and trim any overhanging cheese. Starting with a short end, tightly roll up the beef and secure with a toothpick. Transfer the braciole to the sauce. Reduce the heat to medium low, cover and simmer 1 hour. Uncover, stir and reduce the heat to low; continue simmering, uncovered, until the beef is tender and the sauce thickens, 1 more hour. (Add up to 1 cup water if the sauce gets too thick.) Discard the bay leaves. Stir in the remaining 1/4 cup parsley and season with salt. About 20 minutes before serving, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Remove the braciole from the sauce and transfer to a platter; remove the toothpicks. Pour half of the sauce on top. Drain the pasta and toss with the remaining sauce. Serve the braciole with the pasta; top with pecorino. Photograph by Anna Williams
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 841 |
| Total Fat | 36 g |
| Saturated Fat | 14 g |
| Carbohydrates | 77 g |
| Dietary Fiber | 6 g |
| Sugar | 11 g |
| Protein | 51 g |
| Cholesterol | 121 mg |
| Sodium | 1260 mg |
Reviews
This was great for Christmas dinner. Made a lot more sauce than I expected, I would reduce the water next time. I was able to get the butcher to slice-to-order the beef, but twelve slices came out to 4 lbs! So mine were a bit thicker than called for but I pounded them out and was wanting a double-batch anyway.
LOVE this recipe! Now, I would REALLY, REALLY LOVE it if only you would provide the nutritional information for it (and other recipes)!
I made this for our cooking group. I had been using a old family recipe for years and this recipe knocked our socks off…..It is my new go to when I want to make Braciole
OUTSTANDING! Prepared the entire “Sunday Supper” from the Food Network March 2013 magazine. Preparation was a bit time consuming but if you love cooking it was great! The Braciole and the Arancini was extremely good. My wife thoroughly enjoyed the sauce. The post by awsomesauce1 has a good idea in using some beef broth or stock which we’ll try the next time but not too much as the recipe as it is, is wonderful.
Really good! Time consuming, but made a great Sunday dinner. Used kitchen twine instead of toothpicks. Also used 2 cups beef broth and 1 cup red wine in place of 3 of the 5 cups water called for in the sauce. Lots o flavor. Threw in a Parmesan rind as well.