These beef rolls are served instead of or with meatballs. They make a tasty treat.
- 1 pound beef, chuck or flank steak, 1/4" thick
- 1 Tbs parsley, minced
- 2 cloves garlic, minced
- 2 Tbs Pecarino-Romano cheese, freshly grated
- 1 tsp pignoli (pine nuts)
- salt and pepper to taste
- pasta sauce
- 1/4 cup olive oil
- 1/4 cup butter
- Pound the meat gently, until it is thin.
- Cut the beef into 3" strips.
- Mix together the parsley, cheese, garlic, pignoli, salt, and pepper.
- Spread each slice of beef with the parsley mixture.
- Heat the olive oil and butter over medium heat.
- Roll up each slice and close with a toothpick.
- Heat the pasta sauce.
- Brown each braciola in the olive oil.
- Put the braciole in the pasta sauce.
- Let simmer for 30 minutes - 1 hour.
- Serve with pasta as you would meatballs.
Note: If you would like to serve braciole along with meatballs you may add the meatballs to the pasta sauce at the same time. Please be aware that in some areas of Italy (primarily the north) a braciola is a cutlet or chop cooked on the grill. The beef rolls in northern Italy are called involtini.