Beef Braciole
Ingredients
Tomato Sauce
- 24 oz Canned pasta sauce whichever one you like
- 1/4 lb Bacon diced
- 2 tbsp Tomato paste
- 1 cup Vodka
- 1/2 cup Heavy Cream
Braciole
- 4 tbsp Butter
- 1.5 cup Panko
- 2 tsp Italian Seasoning
- 1 tbsp Salt kosher
- 3 lb Top round steaks pounded to 1/4" thick
- 2 tsp Black pepper
- 8 oz Prosciutto thinly sliced
- 1/4 cup Flat-leaf Parsley finely chopped
- 1/2 cup Parmigiano-Reggiano cheese grated
- 1/2 cup Pecorino Romano cheese finely grated
- 3 tbsp Olive oil extra virgin
Instructions
Tomato Sauce
- Sauté bacon and tomato paste until bacon browns in a large pot
- Deglaze pan with vodka
- Add can of tomato sauce to the pot and simmer until alcohol cooks off
- Stir in heavy cream and set sauce aside.
Braciole
- Melt butter in a medium skillet over medium. Add panko, and cook, stirring often, until golden brown and toasted, about 3 minutes. Transfer to a heatproof bowl, and stir in thyme and 1/4 teaspoon of the salt. Mix in parsley, garlic, and the Parmigiano-Reggiano and pecorino Romano cheeses. Set aside.
- Lay steaks flat on plastic wrap. Salt and pepper steaks and pound to ¼” thick. Evenly distribute and lay slices of Prosciutto on each steak.
- Top with panko breadcrumb mixture.
- Roll the steaks, prosciutto, and breadcrumbs and secure with cooking string or toothpicks. (I prefer string)
- Heat oil in a large skillet and add steaks, and sauté the rolls, turning occasionally, until browned on all sides.
- Add browned steaks to crock pot and top with tomato sauce. Cook on high for 4 hours.