Beef Braciole

Directions

1. 1
   Place each slice of beef between 2 sheets of plastic wrap and pound with a meat pounder until 1/4 inch thick.
2. 2
   Sprinkle with salt& pepper.
3. 3
   Lay a slice of prosciutto on each one and sprinkle evenly with with the pignoli beans, pecorino romano cheese, garlic and parsley.
4. 4
   Roll up the slices, tucking in the ends and tie with kitchen string.
5. 5
   Heat 1/4 cup of the olive oil in a large frying pan over medium heat.
6. 6
   Dredge the braciole in flour shaking off any excess, then place in the pan.
7. 7
   Cook until browned on all sides, about 15 minutes.
8. 8
   Heat the other 1/4 cup of olive oil in a large saucepan over medium heat.
9. 9
   Add the onion, carrots, and celery.
10. 10
    Cook, stirring until tender but not browned, about 10 minutes.
11. 11
    Add braciole, bay leaves, and salt& pepper.
12. 12
    Add red wine and cook until most of liquid evaporates, about 2 minutes.
13. 13
    Pass the tomatoes, with their juices through a food mill or sieve into the saucepan.
14. 14
    Fill one of the tomato cans 1/2 way with water and add to saucepan.
15. 15
    Add tomatoe puree, turn heat to low and cook at a simmer until beef is tender 1 1/2-2 hours.
16. 16
    Sprinkle the basil over the rolls, and cook for 2 minutes longer.
17. 17
    Transfer to serving plates, spoon the sauce over the top and serve at once.