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Prosciutto Filled Beef Braciole with Red Wine Sauce

Prosciutto Filled Beef Braciole with Red Wine Sauce

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Meat loaded with caramelized onions, herbs, prosciutto, and parmesan cheese is slowly braised with a rich red sauce. Enjoy this hearty dinner with wine.

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My favorite dish to use wine in is in a good hearty red pasta sauce. Every time I make a sauce, wine is always on the ingredient list. The flavor reduces and thickens with other aromatics and really offers amazing layered flavor.

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This is an Italian dish where meat is rolled up with other flavors and stuffing ingredients. I used a 2 pound flank steak and pounded it out to even the thickness, but cutlets work just as well. I made a filling of caramelized onions and garlic, prosciutto, breadcrumbs, Parmesan, egg and fresh herbs and rolled the filling into the steak. Then once the meat is seared, I used the delicious meat drippings to make a fabulous deep red sauce. It was pure heaven. The meat slowly braised in the sauce and was the perfect accompaniment to a good glass of wine.

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See Also

I used Gallo Family’s Merlot for the sauce.

Find more of my Italian recipes here.

Samantha Ferraro
Course Main, Secondi
Cuisine Italian
Servings 6 -8 servings

Ingredients
  

  • 2 lb flank steak
  • 1/4 onion chopped
  • 1 garlic clove chopped
  • 4 oz Prosciutto roughly chopped
  • 1 egg
  • 1/4 cup Parmesan cheese grated
  • 1/2-1/4 cup Breadcrumbs
  • Small bunch of fresh basil chopped
  • Small bunch of parsley chopped
  • Salt and pepper to taste

Sauce

  • 2 32 oz cans of crushed tomatoes
  • 2 garlic cloves chopped
  • 1/2 onion chopped
  • 1 Tb tomato paste
  • 1 cup Gallo Merlot
  • 1 Tb dried oregano
  • 1 tsp red pepper flakes
  • Olive oil for drizzling
  • Salt and pepper to taste
  • Fresh parsley and basil chopped for garnish

Additional tools

  • Butcher string

Instructions
 

  • First caramelize onions and garlic in olive oil. When done, add to a bowl.
  • Then, make the filling by combining onions and garlic, the prosciutto, egg, breadcrumbs, fresh herbs and Parmesan. Mix together and set aside.
  • Remove flank steak from package and lay between 2 pieces of plastic wrap. Use a meat mallet (or anything hard) and pound the flank so the width is even.
  • Remove the plastic wrap and place the filling evenly on the steak.
  • The begin to roll the steak, making sure the filling is tight inside. Once rolled, use butcher string to tie the steak in several places so that it is as even in shape as it can be. Season with salt and pepper.
  • In a large dutch oven or pot, drizzle with olive oil and sear the braciole on all sides. Once seared, remove to a plate.
  • To the same pot, add chopped onions, garlic, dried oregano, red pepper flakes and sauté until onions are translucent. Add tomato paste and stir to combine. Then add 1 cup of Gallo Merlot and deglaze while using a wooden spoon to scrape the bottom. The wine should reduce by half and thicken.
  • Add crushed tomatoes to the pot and season with salt and pepper. Add the braciole (with any juices that have accumulated) into the tomato sauce and cover the pot, leaving a small opening. Allow the sauce to come to a boil and then reduce to a slow simmer. Allow to cook for about 1 hour to 1 hour and 20 minutes. When done, the meat should slice easily and tender.
  • When done, slice meat and serve with pasta and additional sauce. Garnish with fresh parsley and basil.

Notes

This recipe makes a huge pot of sauce and a lot of braciole. Serve with your favorite pasta. It also tastes even more flavorful a day or 2 later.
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