Braised Beef Rolls

Name: Braised Beef Rolls
Yield: serves 6
Ingredients: 1 cup milk; 2 cups stale bread cubes; 2 to 2 1/2 pounds boneless bottom-round beef rump roast, trimmed of fat; 1/2 cup chopped fresh Italian parsley; 2 hard-boiled eggs, coarsely chopped; 1/4 cup pine nuts, toasted; 5 tablespoons extra-virgin olive oil; 1 tablespoon kosher salt, plus more for seasoning; Freshly ground black pepper to taste; 4 ounces mild provola cheese, cut into 1/4-inch sticks (you will need 12 pieces); 1 medium onion, chopped (about 1 1/2 cups); 4 garlic cloves, crushed and peeled; 1 cup dry white wine; Two 28-ounce cans Italian plum tomatoes, preferably San Marzano, crushed by hand; 1 teaspoon dried oregano; 1/4 teaspoon peperoncino flakes

December 14, 2011

The braciola, stuffed beef rolled and braised, was and still is part of the Sunday pasta sauce tradition in many Italian American homes across America. If you travel through the Italian communities around America today and ask people, “What dish do you remember eating at home on Sunday?,” the answer is often pasta with braciole and meatballs. Meat was far more available in America than back home in Italy, and adding it to a tomato sauce enhanced the ritual Sunday meal, when the whole family was assembled around the table. A braciola is easy to make: once you have gathered all the ingredients and rolled them into a thin beef slice, it cooks in the tomato sauce for several hours, rendering a delicious pasta sauce to coat some rigatoni and fork-tender braciole to eat with braised escarole and olive-oil-mashed potatoes.

Recipe notes

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