Beef Braciole

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Mom took beef to another level of indulgence.I remember her filling, tying and rolling the braciole. Sometimes she would pound the meat to get it to the right thickness. She would sear them in a bed of perfectly sauteed, golden brown onions. It was a love affair for the senses.

Ingredients:

5-6 lean flattened pieces of beef- thinnest cuts like Milanese/Milanesa
1 cup of fresh Italian flat leaf parsley chopped finely
4-5 cloves garlic minced finely
1 cup grated cheese-like Parmesan,Romano or Asiago
Pinch of pepper
Butcher's twine or tooth pics
3 tablespoons of olive oil

Directions:

On a clean surface open up your meat.
Add the chopped garlic, parsley, cheese and pepper to each one-**distribute the filling mostly in the middle.
Carefully roll and tie each one or secure with tooth pics.
Tie them in the same place with the same amount of ties** this assures how many need to be taken off later when it is ready to be served.
Add oil heat on medium and saute the chopped onions-make sure the pan has a surface area big enough to accommodate all the braciole and the tomato sauce you will add later.
Saute until golden brown.
Add the braciole and sear on all sides.

**Continue with my Nonna Gallo's Tomato Sauce recipe or
Add your favorite tomato sauce and cook for 2-2 1/2 hours or until fork tender.
Remove the braciole and let it cool in a dish.
Remove the butcher's twine or tooth pics.

Serve with your favorite pasta, ravioli, tortellini, cavatelli -well you get the idea.
Serves 4-6

Mom added meatballs and pork fennel sausages to this sauce too. This recipe is great when you have company. You can make it the day before and warm it slowly before the guests arrive.

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