Beef Rolls In Tomato Sauce (Italian Braciole)

Braciole is also known as Braciola by Italian-Americans. But in Italy it is known as involtini and varies from region to region. These simple steak roll-ups are stuffed with cheese and simmered in sauce until they're tender for a traditional Italian meal. The leftover sauce from the beef can be tossed with pasta as a first course, and, for the second course, serve the beef with a vegetable.

4 Tbsp. extra-virgin olive oil
3 cloves garlic, minced (~3 tsp.)
1½ cups fresh breadcrumbs
½ cup Parmesan cheese, grated
¼ cup fresh flat-leaf parsley, chopped
1 tsp. coarse sea salt
¼ tsp. black pepper, freshly cracked
1/8 tsp. red pepper flakes
½ tsp. fresh thyme, or ¼ tsp. dried
10 slices top-round sirloin, very thinly sliced, pounded to 4-6"
10 pieces string, 14" long
1 small onion, minced
2 Tbsp. red wine or water
1 (28 oz) can tomatoes, coarsely blended

Heat 1 Tbsp. of the olive oil and 2 tsp. of the garlic in a small skillet over medium heat until it sizzles but does not brown, about 30 seconds. Stir in the breadcrumbs, remove from the heat, and set aside to cool. Stir in the Parmesan, parsley, ½ tsp. of the salt, 1/8 tsp. of the black pepper, the red pepper flakes, and thyme.

Lay the meat slices out side by side on a clean workspace. Sprinkle each slice with the remaining ½ tsp. of salt and 1/8 tsp. black pepper. Place a scant ¼ cup filling over each meat slice, leaving a ¼” border. Drizzle on olive oil and roll each piece up from the widest to narrowest end. Tie each piece with the string.

Place the remaining 3 Tbsp. of the olive oil in a heavy-bottomed skillet over high heat. Just before the oil smokes, add the meat bundles. (Do not crowd the pan or the meat won't brown.) Working in batches if necessary, cook for 2-3 minutes per side. Remove the braciola from the pan and keep warm in the oven.

Reduce the heat to medium, stir in the onion and the remaining tsp. of garlic, and cook, stirring for 1 minute. Pour in the wine or water, stirring to deglaze the pan, loosening all the brown bits on the bottom of the pan.

Add the tomatoes and bring to a boil. Return the beef to the pan, reduce the heat, and simmer, partially covered, for 1 hour. Remove the bundles from the pan, one at a time, snip off the string, and return to the pan. The dish may be made a couple of days ahead to this point, and the taste will improve. Serve as desired.

Makes 4-6 servings.