Beef Braciole

Ingredients:

Directions:

1. Prepare the Beef: Lay the beef flat on a cutting board and season both sides with salt and pepper. If using a large piece, cut it into smaller, manageable pieces for rolling (about 4-6 inches wide). 
2. Make the Filling: In a medium bowl, combine breadcrumbs, Parmesan cheese, minced garlic, chopped parsley, basil, and toasted pine nuts. Stir well. 
3. Assemble the Braciole: Spread a thin layer of the breadcrumb mixture evenly over the seasoned beef. Sprinkle the chopped prosciutto over the filling. Starting from one short end, tightly roll up each piece of beef into a log. Secure each roll with kitchen twine or toothpicks. 
4. Sear the Beef: Heat olive oil in a large, heavy skillet or Dutch oven over medium-high heat. Add the beef rolls and sear them on all sides until browned, about 2-3 minutes per side. Remove the beef rolls and set them aside. 
5. Make the Sauce: In the same skillet, add the chopped onion and sauté until softened, about 3-4 minutes. Pour in the red wine and let it simmer for a minute, scraping up any browned bits from the bottom of the pan. Add the crushed tomatoes, oregano, and red pepper flakes, and stir to combine. 
6. Braise the Braciole: Return the beef rolls to the skillet, nestling them into the sauce. Lower the heat to a simmer, cover the pan, and cook for about 1 ½ to 2 hours, or until the beef is tender. Turn the rolls occasionally and check the sauce consistency. If it becomes too thick, add a bit of water or beef broth. 
7. Serve: Once the beef is tender, remove the rolls and cut the twine or remove the toothpicks. Serve the Beef Braciole with a side of crusty bread, topped with the rich tomato sauce and a sprinkle of additional Parmesan cheese.