Ingredients

• 4 beef slices (about 5 oz each, palettina or pezza a cannello)
• 2 tbsp pine nuts
• 2 tbsp raisins (pass grapes)
• ¼ cup (2 oz) grated pecorino cheese
• 1 clove garlic, minced
• 2 tbsp chopped parsley
• 3 cups (25 oz) tomato puree
• 1 small onion, chopped
• ½ cup dry white wine
• Fresh basil leaves
• Salt and black pepper, to taste
• 3 tbsp extra virgin olive oil

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🥩 Method

Step 1: Prepare the Beef

• Flatten each slice of beef using a meat mallet until about ¼ inch thick. This helps with even cooking and easy rolling.

Step 2: Make the Filling

• In a small bowl, mix raisins, pine nuts, pecorino cheese, garlic, and parsley. Season with a pinch of salt and black pepper.

Step 3: Roll the Braciole

• Spread a portion of the filling onto each beef slice. Roll tightly and secure each roll with kitchen twine or toothpicks.

Step 4: Sear the Rolls

• In a large pot, heat olive oil and brown the braciole on all sides. Remove and set aside.

Step 5: Prepare the Sauce

• In the same pot, sauté the onion until soft. Add the white wine and simmer until the alcohol evaporates.
• Pour in the tomato puree, season with salt, pepper, and torn basil leaves. Stir and bring to a gentle simmer.

Step 6: Simmer the Braciole

• Return the beef rolls to the pot, nestling them into the sauce.
• Cover and cook on a very low flame for 2 hours, stirring occasionally. The meat will become tender and deeply flavored by the sauce.

Step 7: Serve

• Serve the braciole hot with a spoonful of sauce. You may also toss cooked pasta in the ragù as a first course.