Braciole alla Napoletana (Italian Stuffed Beef Rolls)

Ingredients

• 8 slices beef (- top-round sirloin or flank steak,pounded thin)
• 800 g tomato passata (- 3 1/4 cups)
• 100 g pecorino cheese (- 1 cup, grated)
• 1/2 cup parsley (- a small bunch, fresh and chopped)
• 50 g raisins (- 1/3 cup)
• 40 g pine nuts (- 1/4 cup)
• 100 ml dry white wine (- 1/2 cup)
• 1/2 onion ( - or 1 small shallot, finely chopped)
• 4 tablespoons olive oil (- of extra virgin)
• 2 cloves garlic (- minced)
• salt (- to taste)

Instructions

1. 1

   pound: Place the meat slices on a cutting board and spread them out with your fingers. If the slices are too thick, use a meat tenderizer to gently pound them until they are thinner and wider. This will also make the meat more tender.

2. 2

   chop: Wash and dry the parsley, then place it on the cutting board along with the peeled garlic. Chop them both finely and set aside.

3. 3

   add: Take each meat slice and place a small handful of the chopped parsley and garlic in the center.

4. 4

   Add some raisins and pine nuts to each slice, using as much as you like.

5. 5

   add: Grate the pecorino cheese, then sprinkle a generous amount over the filling.

6. 6

   Roll up the meat slices like a roulade. To keep the filling from falling out during cooking, fold in the sides of the meat first, then roll it up tightly.

7. 7

   Secure the rolls by using two toothpicks or by tying them with kitchen twine. Set the braciole aside.

8. 8

   sauté: Chop the onion on a cutting board. In a large pot, heat some extra virgin olive oil over low heat and add the onion. Cook until the onion becomes soft and translucent.

9. 9

   Place the braciole in the pot and increase the heat.

10. 10

    add: Brown the rolls on all sides, then pour in the white wine. Let the alcohol evaporate, then lower the heat again.

11. 11

    Add the tomato passata to the pot. If it’s too thick, add a ladle of lukewarm water. Season with salt and bring the sauce to a simmer.

12. 12

    cook: Cover the pot with a lid and let the braciole cook on low heat for about 2 hours. This slow cooking will make the meat very tender and the sauce rich and flavorful.

13. 13

    serve: Once the meat is cooked and the sauce has thickened, turn off the heat. Let the braciole rest for a few minutes. Remove the toothpicks before serving. Serve the Italian beef rolls hot, topped with some of the delicious tomato sauce.