Authentic home cooking from Italy, with US measurements. 
Sunday Beef Braciole Sauce
Beef braciole sauce is a recipe that's very close to my heart, because the aroma of tomatoes simmering for hours fills the kitchen and brings back so many memories! ❤️ It's true that it's not Sunday (this is one of those dishes I usually make on Sundays, and it always brings a festive feeling to the table!), but yesterday, after reading a wonderful article on the Cookpad blog about my friend Sabrina @Bigmama's kitchen, I just couldn't resist... I also followed a valuable tip from her mom, not just for this recipe as you'll see! 😉 If you're curious, I'll leave the link to the article in the notes at the end. Enjoy reading!
Sunday Beef Braciole Sauce
Beef braciole sauce is a recipe that's very close to my heart, because the aroma of tomatoes simmering for hours fills the kitchen and brings back so many memories! ❤️ It's true that it's not Sunday (this is one of those dishes I usually make on Sundays, and it always brings a festive feeling to the table!), but yesterday, after reading a wonderful article on the Cookpad blog about my friend Sabrina @Bigmama's kitchen, I just couldn't resist... I also followed a valuable tip from her mom, not just for this recipe as you'll see! 😉 If you're curious, I'll leave the link to the article in the notes at the end. Enjoy reading!
Open in Cookpad AppSteps
- 1
Pound the beef braciole, if needed, to tenderize and thin them out.
- 2
Make the filling by crumbling the bread as finely as possible, then mixing it with the grated Pecorino Romano, finely chopped fresh parsley, and 1 tablespoon of olive oil. Mix well with a fork.
- 3
Lay out the beef slices and place a bit of the filling on each, leaving about 1/2 inch (1 cm) from the edges.
- 4
Roll up each beef slice to form a roll, making sure the filling stays inside, and secure each roll with toothpicks.
- 5
Heat the remaining olive oil in a large pot and sear the beef rolls on all sides until well browned.
- 6
Pour in the tomato purée and 3/4 cup water (about 200 ml), bring to a boil, then reduce the heat to low. Cover and let the sauce simmer gently for at least 2 hours, stirring only occasionally. Add salt about an hour into cooking.
- 7
Serve the braciole sauce as a main dish and also use it to dress a nice plate of fresh pasta!
- 8
NOTE: Below is the link to the article that inspired me to make this dish!
- 9
Https://blog.cookpad.com/it/sabrina-in-cucina-ho-imparato-il-valore-delle-diversita/
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