Ingredients:

8 thin slices of beef (see tips)

10 large sprigs of parsley, washed and dried

2 large cloves of garlic

6 thin slices of pancetta

8 TBSP grated pecorino cheese

Salt and pepper to taste

Kitchen twine or toothpicks 

Directions:

Place parsley, garlic and pancetta in a food processor.

Blend until a paste is formed.

Place the beef slices on a clean surface.

Season with salt and pepper to taste.

Spread 1/8 of the garlic paste on each beef slice.

Sprinkle 1 TBSP of grated pecorino over each slice.

Beginning with the narrowest side, roll each slice into a braciole bundle.

Secure with either kitchen twine or toothpicks.

Your braciole are now ready to add to your pasta sauce. 

Note: Make sure to lightly brown braciole in olive oil and chopped onions before adding tomato sauce.

TIPS:

Many supermarkets now carry thin sliced beef for braciole. If you can’t find them, use large sandwich steaks or top/bottom round steaks that you can pound thin.

The cut of beef used for braciole is dry and tough. The addition of pancetta gives moistness and flavor.

You can substitute pork for beef to make braciole if you like. I know the original braciole are made with beef but I personally prefer the pork ones.

When I start my Sunday pasta sauce with braciole, I let olive oil and chopped onion sauté until golden. I add the braciole and allow them to lightly brown on all sides. I then add 4 Oz red wine and cover pot. That step infuses the meat for richer flavor. When wine has evaporated, I add tomato sauce and water. I slow simmer my sauce for at least 2 hours on low, stirring often.