Bracioline Beef Rolls
8 boneless beef cut thin flank steak, boneless sirloin or flank steak
8 very thin pieces of savory baked ham or pancetta for the soffritto
1/3 cup finely chopped flat leaf parsley
2 garlic cloves, minced with the Italian parsley
1 heaping tablespoon rinsed and drained capers
3 ounces Romano cheese
1/4 cup extra virgin olive oil
1 medium yellow onion, chopped
2 garlic cloves, chopped with the onion more or less can be used depending on
freshly ground pepper to taste
finely chopped Italian parsley for garnish
Pound the beef cutlets and stretch them and make very thin. Lay a slice of ham
or pancetta on each piece, sprinkle with a teaspoon of the garlic parsley
combination, a few capers and a a portion of the Romano cheese. Roll each cutlet
up over the filling and secure with a toothpick or tie with thread. In a deep
skillet over medium high heat, brown the beef rolls on all sides in the olive
oil. Remove as they brown and set aside.
1 28 ounce can tomatoes or 12 fresh tomatoes
1 medium onion, chopped
1 large clove garlic, minced
1/3 cup olive oil
1/4 teaspoon oregano
1/3 teaspoon basil or 3 fresh leaves, chopped
1 teaspoon sugar
1/4 teaspoon garlic salt
2 tablespoons Romano cheese
salt and pepper to taste
Heat large skillet, add olive oil when the oil is heated, add crushed garlic;
let the garlic saute briefly then add the onion. Cook 2 to 3 minutes. Add
tomatoes and all seasonings and cook until thick enough for pasta.
A can of mushrooms can be added 5 to 10 minutes before the
sauce is served. When ready to continue, heat olive oil in a fry pan, add finely
chopped onion and beef rolls.
Cook beef rolls in the until browned on all sides. Heat the
sauce over medium until it is simmering.
Place the beef rolls in the pan, spooning the sauce over them
to cover well. Add salt and pepper.
Cover the pan lower the heat to medium low and continue
cooking for 25 minutes, or until the beef rolls are thoroughly impregnated with
the flavors of the sauce.
Serve the beef rolls with the sauce; or, if you prefer, serve
the sauce with pasta as a first course, reserving just a few spoonfuls to
garnish the beef rolls. Which are served as the main course. Garnish with minced
herbs if you wish.