Braciole

Ingredients

Red wine

1 cup

Tomato sauce

2 cups

Onion

1, finely chopped

Olive oil

2 tablespoons

Breadcrumbs

1/2 cup

Parmesan cheese

1/2 cup, grated

Parsley

1/4 cup, chopped

Garlic

2 cloves, minced

Salt and pepper

to taste

Beef flank steak

1.5 pounds

Instructions

1. Place the flank steak on a cutting board and season both sides with salt and pepper.
2. In a small mixing bowl, combine the minced garlic, chopped parsley, grated Parmesan, and breadcrumbs to create the stuffing.
3. Spread the stuffing evenly over one side of the steak. Roll up the steak tightly and secure it with kitchen twine.
4. In a large pot, heat the olive oil over medium heat. Add the rolled steak (braciole) and brown on all sides, about 5-7 minutes.
5. Once browned, remove the braciole from the pot and set aside on a plate.
6. In the same pot, add the chopped onion and cook until softened and translucent, about 5 minutes.
7. Pour in the tomato sauce and red wine into the pot, stirring to combine. Bring the mixture to a simmer.
8. Return the braciole to the pot, immersing it in the tomato-wine sauce. Cover the pot and let it simmer for about 2 hours, or until the meat is tender.
9. Before serving, carefully remove the kitchen twine from the braciole. Plate it with a generous amount of the rich tomato sauce.