These slow-cooked beef rolls stuffed with proscuitto and basil are the centerpiece of a traditional Italian Sunday dinner.
Olive oil, as needed
1 medium onion, chopped
6 cups tomato purée (passata)
Salt and freshly ground pepper, to taste
6 large beef cutlets (each piece 6-inch x4-inch)
5 1/2 ounces prosciutto, sliced and finely diced
1 clove garlic, minced
4 tbsp. chopped parsley
6 basil leaves, chopped, for stuffing braciole
1/2 cup of red wine
4 basil leaves, for finishing
To start the sauce for the braciole: In a saucepan, heat the 3 tbsp. olive oil over medium heat. Add the onions and cook until soft, about 3 to 5 minutes. Add tomato purée and salt, and simmer gently.
While the sauce is simmering, start the braciole.
To make the stuffing for the braciole: add prosciutto, garlic, parsley and basil to a bowl. Mix to combine.
Season slices of beef with salt and pepper. Add 1 tbsp. proscuitto stuffing to centre of each beef cutlet. Roll, folding in sides, like a burrito or spring roll. Secure with toothpicks.
Heat a large frying pan over medium heat. Add 3 tbsp. olive oil. When oil is hot, add beef rolls and brown on each side. Transfer rolls to sauce. Add red wine to pan. Stir, scraping brown bits on the bottom of the pan to incorporate. Add to sauce. Stir to combine. Cook, uncovered, until braciole is tender, about 1 1/2 hour.
Yield: 6 servings.