Braciole

Name: Braciole
Cuisine: Europe, Italian
Ingredients: 2 , medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons); 1/2 cup, raisins; 1/2 cup, pine nuts, toasted in a dry skillet until fragrant; 1/2 cup, fresh parsley leaves, minced; 1/4 cup, fresh basil leaves, minced; 1/3 cup, Pecorino Romano, grated; 6 , steaks, cut from the widest part of a top round roast, 1/2 inch thick (about 2 pounds total); 5 tablespoons, extra-virgin olive oil; , Salt and ground black pepper; 6 thin slices, provolone cheese, cut in half (optional); 2 tablespoons, extra-virgin olive oil; 1/2 , small onion, minced; 5 , medium garlic cloves, minced or pressed through a garlic press (about 5 teaspoons); 1/4 teaspoon, red pepper flakes; 1/3 cup, dry red wine; 2 (28-ounce) cans, crushed tomatoes; 1 , bay leaf; 2 tablespoon, fresh basil leaves, minced; , Salt and ground black pepper

Main Courses
Europe
Italian
Meat
Beef
Stews

For braciole, thin slices of meat are filled with aromatics, rolled, and braised in a tomato sauce often referred to as Sunday gravy.

SERVES 6

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