Beef Rolls In Tomato Sauce (Italian Braciole Manzo)

Braciole is also known as Braciola by Italian-Americans. But in Italy it is known as involtini and varies from region to region. Proscuitto is wonderfully versatile in entrés, appetizers and hors d'oeuvres. Braciole di Manzo is a central part of the filling. It adds a flavour dimension to this traditional Italian dish that is out of this world delicious. The flavour of the prosciutto is not only infused into the slow-simmered beef, its flavour is melded into the tomato sauce which forms the base for the accompanying pasta dish. Though this dish is enjoyed throughout the year, it is especially befitting the holiday season. First, what is Parma ham? Is it different than prosciutto? The art of curing ham dates as far back as 100 BC near the town of Parma, Italy and there are many brands of prosciutto available on the market today, with varying degrees of quality. But only one kind can legally be called "Parma ham". By law Prosciutto di Parma can only be made in region of Parma, Italy. This region has unique conditions that enable the meat to dry in such a way that it produces the highest quality hams. In order for it to be called Parma ham, it must conform to a very strict set of standards and specifications. Among other factors, Parma ham must be cured for at least 12 months, usually for closer to 2 years. This year Parma ham is celebrating its 50th anniversary since the Parma Ham Consortium came together in 1963 to establish these standards for their proscuitto. 

1 lb beef top round, cut into 4 thin slices, about ¼" thick
sea salt
black pepper, freshly cracked
3 Tbsp. extra-virgin olive oil
4 slices prosciutto ham
2 slices provolone cheese, cut in half

Filling:
½ cup fresh breadcrumbs
2 Tbsp. milk
2 Tbsp. Parmesan cheese, freshly grated
2 Tbsp. pinenuts
2 Tbsp. raisins
2 cloves garlic, minced
1 Tbsp. fresh parsley, chopped
1 tsp. fresh rosemary, chopped

Tomato Sauce:
1 medium yellow onion, chopped
1 clove garlic, minced
½ cup dry red wine, such as pinot noir
1 (28 oz) can stewed tomatoes, crushed with your hands in a bowl, discarding the hard cores
1 tsp. sea salt
¼ tsp. black pepper, freshly cracked
1 Tbsp. fresh parsley, chopped
2 Tbsp. fresh basil, chopped

Garnish:
basil leaves, torn

Place the breadcrumbs in a small bowl with the milk. Soak for 20 minutes.

Combine remaining ingredients in another small bowl.

Pound the beef slices until they're about ¼" thick. Sprinkle with salt and pepper. Lay a slice of Parma ham on each slice of beef, followed by ½ slice of Provolone and then place 2 Tbsp. of the filling in the center. Slightly fold in the sides of the beef, lengthwise, fold one of the ends in, then starting with the other end roll up the slices of beef, pressing firmly so that's it's good and tight. Secure either with toothpicks or wrap the rolls "gift package" style with some thread. (Remember to remove them before serving.)

Heat the olive oil in a Dutch oven over medium-high heat. Add the beef rolls, seam side down to seal the rolls. Generously brown the beef on all sides. Transfer the rolls to a plate and set aside.

Add the onions and garlic to the Dutch oven and sauté until they're soft and translucent, about 5 minutes. Add the red wine and bring to a boil, cooking until most of the wine is evaporated, about 3-4 minutes, deglazing the bottom of the pan.

Add the crushed tomatoes, kosher or sea salt black pepper, freshly cracked. Bring to a boil and simmer for 2 minutes. Return the beef rolls and add just enough water to the pot until the beef rolls are submerged and covered. Return to a boil, reduce the heat to low, cover, and simmer for about 3 hours or until fork tender.

Add the parsley and basil and simmer for another 2 minutes. Add kosher or sea salt black pepper, freshly cracked.

To serve traditional-style, boil some pasta and serve with the sauce either as a first course, followed by the beef rolls and a leafy green salad.