Beef Rolls In Tomato Sauce (Italian Braciole Marinara)

Braciole is also known as Braciola by Italian-Americans. But in Italy it is known as involtini and varies from region to region. Braciole is a lean cut of beef pounded thin, then spread with a layer of grated cheese, fresh herbs, bits of prosciutto, raisins, and pinenuts, then rolled, tied, seared, and simmered for hours in tomato sauce.

1⁄3 cup raisins
5 Tbsp. fresh parsley, chopped
¼ cup pinenuts
¼ cup Parmesan cheese, finely grated
3 cloves garlic, finely chopped
12 (6x4") slices beef chuck, boneless, pounded to 1/16" thickness
¼ cup extra-virgin olive oil
1 medium yellow onion, finely chopped
½ cup red wine
½ tsp. red chili flakes
2 (28 oz) cans whole, peeled tomatoes in juice, crushed by hand
1 bay leaf
sea salt
black pepper, freshly ground

To Serve:
garlic bread

To Make the Filling:
Mix together raisins, 4 Tbsp. parsley, pinenuts, Parmesan, and garlic in a bowl; set aside. Place a slice of beef on a work surface perpendicular to you, season with salt and pepper, and place about 1 Tbsp. filling on the bottom half; starting with the filled half, roll beef up around the filling into a tight cylinder. Secure roll with toothpicks, and repeat with remaining beef and filling.

Heat oil in a 6 qt Dutch oven over medium-high heat. Working in batches, add beef rolls, and cook, turning as needed, until browned on all sides, about 6 minutes. Transfer to a plate and set aside. Add onion to pot, and cook, stirring, until soft, about 5 minutes. Add wine, and cook, stirring to scrape bottom of pot, until almost evaporated, about 5 minutes. Stir in chili flakes, tomatoes, and bay leaf, and then return beef rolls to pot. Bring to a boil, and then reduce heat to medium-low; cook, covered partially and gently stirring occasionally, until meat is cooked through and tender, about 2 hours.

Remove meat rolls from sauce, remove toothpicks, and transfer to a serving platter; continue cooking sauce until reduced and thickened, about 20 minutes. Pour sauce over meat rolls, and sprinkle with remaining parsley.

Makes 6 servings.