Categories: Beef

Ingredients

• 4 thin slices boneless beef round
• 1 garlic clove, chopped
• 2 tbsp grated Romano
• 2 tbsp chopped parsley
• salt and pepper
• 4 slices prosciutto
• 2 tbsp olive oil
• 2 garlic cloves, crushed
• 1 cup dry red wine
• 4 cups tomato puree
• 4 fresh basil leaves
• 1 lb penne

Directions

1. Place the beef between two pieces of plastic wrap and pound gently with a mallet to 1/8-inch thickness.

2. Sprinkle beef with the garlic, cheese, parsley, salt and pepper. Cover with prosciutto. Roll up each piece like a sausage and tie it with kitchen string.

3. Heat the oil in a large pot. Add the braciole and garlic. Cook, turning the meat occasionally, until browned on all sides and garlic is golden. Add the wine and simmer for 2 minutes. Remove and discard the garlic.

4. Stir in the tomato puree and basil.

5. Cover and cook over low heat, turning the meat occasionally, until it is tender, about 2 hrs.

6. Serve sauce over pasta with braciole.

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