Braciole di manzo al sugo di pomodoro

Ingredienti

• 1 1/2 lbs flank steak or beef top round steak (cut into 8 slices)
• 1 cup parmigiano cheese (grated)
• 1 cup Italian breadcrumbs
• 4 Tbsp parsley (chopped)
• 4 Tbsp extra virgin olive oil
• salt and pepper (to taste)
• 4 cups tomato passata
• 1/2 cup onion (chopped)
• 2 garlic cloves (minced)
• 1 Tbsp oregano
• salt and pepper (to taste)

Preparazione

1. 1

   Pound the meat with a meat mallet or rolling pin.

2. 2

   Season with salt and pepper on both sides then place the slices onto a flat surface.

3. 3

   Sprinkle breadcrumbs, parmigiano cheese, and parsley on top of a slice of meat.

4. 4

   Carefully, roll up each slice into a tight roll, then secure the ends with toothpicks

5. 5

   Repeat with all beef slices.

6. 6

   Heat the oil in a large pan and cook the braciole on all sides until nicely browned.

7. 7

   Transfer them onto a plate, cover, and set aside.

8. 8

   In the same pan, using the oil that was left, add onions and sauté until translucent.

9. 9

   Add garlic and sauté for a few seconds.

10. 10

    Pour in the tomato passata and cook for 1 minute scraping up the browned bits from the bottom of the pan with the end of a spoon.

11. 11

    Pour 2 cups of water and season with salt, pepper, and oregano.

12. 12

    Return the braciole to the pan and bring the sauce to a simmer.

13. 13

    Cook over low heat for about 1 hour and 30 minutes, mixing from time to time and adding more water if necessary.

14. 14

    Uncover the pan and allow the sauce to thicken to your desired consistency.

15. 15

    Adjust seasonings, turn off the heat and serve.