Braciole al Sugo

Ingredients

• 14–6 thin slices beef (topside, silverside, or flank), about 150g / 5 oz each, pounded thin
• 24 garlic cloves, finely minced
• 3Large handful of fresh flat-leaf parsley, chopped
• 450g (2 oz) Pecorino Romano or Parmesan, grated
• 550g (2 oz) breadcrumbs
• 62 hard-boiled eggs, sliced (optional, traditional in some regions)
• 750g (2 oz) prosciutto or salami slices (optional)
• 83 tbsp olive oil
• 9700ml (3 cups) passata or crushed tomatoes
• 101 onion, finely chopped
• 11150ml (⅔ cup) red wine
• 12Salt, pepper, and a pinch of chili flakes
• 13Kitchen twine or toothpicks to secure rolls

Instructions

1. 1Lay the beef slices flat on a board. Mix garlic, parsley, grated cheese, and breadcrumbs together. Season with salt and pepper.
2. 2Spread the mixture evenly over each beef slice. If using, add a slice of prosciutto and a few slices of boiled egg on top.
3. 3Roll up each slice firmly, tucking in the sides, and secure with kitchen twine or toothpicks.
4. 4Heat olive oil in a wide, heavy casserole over medium-high heat. Brown the braciole rolls on all sides, turning carefully. Remove and set aside.
5. 5In the same pan, sauté the onion until soft (5 minutes). Pour in the red wine and let it reduce by half. Add the passata and a pinch of chili flakes. Season with salt and pepper.
6. 6Return the braciole rolls to the sauce. Cover and simmer on very low heat for 1.5–2 hours, turning occasionally, until the beef is tender and the sauce is thick and rich.
7. 7Remove the twine or toothpicks before serving. Serve the braciole with the tomato sauce over pasta, with crusty bread, or alongside polenta.