4 Slices beef top round (6 ounces each)
½ cup Italian breadcrumbs
½ cup Pecorino Romano Cheese
¼ Cup pignoli nuts
¼ cup currents
4 sprigs fresh parsley, chopped
1 medium onion chopped
½ cup white wine
5 large basil leaves, chopped
28 ounce can crushed tomatoes
5 tablespoons olive oil
Salt and pepper to taste
In a bowl mix the breadcrumbs, cheese, pignoli, currents, parsley and 1
tablespoon of olive oil.
Spread the mixture evenly over the slices of beef.
Then roll and tie the meat with the string.
Heat the remainder of the oil and brown the rolls then set aside.
In the same pan sauté the onions till translucent.
Place the Braciola back into the pan and add the wine.
Cook for two minutes.
Add the tomatoes, basil, salt and pepper.
Bring to a boil, lower the heat and simmer for one hour, stirring occasionally.