Braciole di Nonna Maria


Serves: Four

2 pounds beef tenderloin, cut into 1/2-inch slices (900g)
Bunch of fresh parsley, diced
1/2 cup raisins
1/2 cup pine nuts
1/4 cup extra virgin olive oil (60ml)
2 garlic cloves, crushed
1/2 cup dry white wine (120ml)
4 cups pured tomatoes (950ml)
Fresh basil, torn

Place each slice of beef between plastic wrap. Flatten out beef slices with a meat pounder and remove from plastic wrap.

Place some parsley, raisins, pine nuts, salt and pepper in the middle of each beef slice and roll the meat like a jelly roll, with all the ingredients inside.

With butcher twine, tie each roll at opposite ends to keep the ingredients inside. (This is a bit messy when you are cutting the string at the end so be careful how you tie them up.,

Coat the bottom of a large saucepan with extra virgin olive oil and add garlic. Sear braciole until meat turns golden brown on all sides.

Add wine to de-glaze bits of meat stuck to the bottom of the pan and let reduce for 1 minute.

Add tomato pure to the pan with the braciole and let simmer for an hour. Add fresh basil just before serving.



From Ravid Rocco Dolce Vita. In his cookbook he uses a cheaper cut of meat and cooks for several hours. In his web site version her uses beef tenderloin and cooks for an hour.