Servings: 4
Ingredients
- 4 Beef or Veal Cutlets
- 3-4 Cherry Peppers
- ¼ lb Spicy Italian Sausage
- 1 Cup Chardonnay
- ½ Medium Sized Chopped Onion
- ⅓ Cup Chopped Fresh Italian Parsley
- ½ Cup Pecorino Romano Cheese
- 2 15 oz cans Tomato Puree
- 4-5 Cloves Fresh Minced Garlic
- 1 Zest From 1 Lemon
- Salt and Pepper to Taste
- ½ Box Your Favorite Pasta
Instructions
- Let's begin by mincing 3-4 cloves of garlic and chopping 1/3 cup of Italian parsley along with 3-4 hot cherry peppers. Then, we can combine them and set the mixture aside. Next, we'll take 4 beef or veal cutlets and gently hammer them out to a thickness of about 3/8". After laying out the meat, evenly distribute the prepared stuffing on each cutlet. Sprinkle with zest from ½ lemon. To enhance the flavors, sprinkle a generous amount of grated Pecorino Romano cheese on top of the stuffing. Remember, the quantity of cheese can be adjusted based on personal taste preferences.
- Now it's time to spice things up! Roll the spicy Italian sausage out to about a 3/4 inch rope, place it on the meat, and roll it up (see video for reference). Check out the video for any tips on assembling your Braciole. Then, wrap it up and tie it with kitchen twine, and you're ready to "brown it up." Enjoy the process!
- Now, grab an oven-friendly saucepot. I use my Le Creuset pot, which is around 15 years old. The porcelain-coated cast iron pot is still amazing at distributing heat. (Sorry, I got sidetracked.) Coat the bottom with your favorite olive oil and brown on low to medium heat for about 5 to 8 minutes until it's brown all around.
- First, take your tasty Braciole meat out of the pot and set it aside. Now it's time to work on the sauce, which is where the real magic happens! Leave the drippings and remaining oil in the pot, and then add half a chopped onion. Sauté it until it becomes translucent and then add 2-3 minced garlic cloves. Be careful not to burn the garlic as it can lose its flavor. You might want to add more oil if there's not enough to coat the onion and garlic. Next, pour in 1cup of Chardonnay, give it a good stir, and let it reduce for 8-10 minutes. Then, add 2 15-oz cans of tomato puree and stir everything thoroughly. Now, place the meat in the sauce, making sure the delicious Braciole rolls are completely covered. Cover the pot and put it in a preheated oven at 275 degrees for about 2 hours. During this time, the Braciole will be cooking and soaking up all the wonderful flavors of the sauce, becoming tender and absolutely delicious!
- Before you start making the pasta, take some time to relax and have a glass of your favorite red wine or any other drink you like. When the meat is cooked, get a saucepan. Mix together half a box of cooked pasta, a cup of sauce from the beef, and about half a cup of pasta water. Let it cook down for a bit. It might look a bit runny, but the starch in the pasta water will help thicken it as it simmers. All set to plate! Roll up the pasta and place it on a dish. Then, top it with a Braciole, sprinkle some Pecorino, garnish with fresh Italian parsley, and MANGIAMO !
Video
Tried this recipe?Let us know how it was!