Italian Beef Braciole, typically called "involtini" in Italy, are little packets of meat stuffed with a cheese filling and simmered in sauce. They're ridiculously delicious.
- 1 Jar of Pirro’s Marinara Sauce
- 2 Pounds flank steak, thinly sliced
- 8 Ounces Fresh Mozzarella Cheese, shredded
- ¼ Cup Romano Cheese, grated
- ½ Cup Chopped Italian Flat Parsley
- ½ Cup Whole Wheat Bread Crumbs
- 6 Ounces Paper Thin Sliced Prosciutto
- Cotton Butcher’s String (for tying the braciole)
- 2 Tablespoons Extra Virgin Olive Oil
- ¾ Cup Golden Raisins, optional.
How to Make Braciole Italian Beef Rolls
- Mix the mozzarella in a bowl with the romano cheese, raisins, parsley, and breadcrumbs.
- With a meat hammer, pound out the slices of beef until they’re as thin as you can get them.
- Add a few tablespoons of the cheese mixture to the middle of each flattened sheet of beef. Spread the cheese mixture to cover the flattened flank steak. Add a thin sheet of prosciutto to cover the cheese mixture. Roll up the sheet of beef and tie the roll securely with butcher’s twine.
- Add one jar of Pirro’s Marinara sauce into a large pan and place on medium low heat.
- Add two tablespoons of olive oil in a skillet and place on high heat. Quickly sear the entire outside of the braciole.
- Once completely seared on all sides, place braciole into the marinara sauce, cover, and let sit for 1-1.5hrs. Be sure to stir the sauce occasionally so it doesn’t burn on the bottom. If the sauce becomes too thick, thin it by adding a bit of water.
- Once cooked, remove braciole from the sauce, remove butcher’s string, cut into 1in thick slices and serve over pasta or polenta with the marinara sauce.