Beef Bracciole Braised in Red Wine

Ingredients

• 2 thin beef cutlets (200g total)
• 1/4 cup breadcrumbs
• 25g pine nuts, chopped
• 2 cloves garlic, minced
• 2 tbsp fresh parsley, chopped
• 2 tbsp grated Parmesan
• 1 egg
• 2 tbsp olive oil
• 3/4 cup red wine
• 1 cup crushed tomatoes
• 1 tsp salt
• 1/2 tsp pepper
• 1 bay leaf

Method

1. Mix breadcrumbs, pine nuts, garlic, parsley, Parmesan, and egg to form filling.
2. Lay out beef cutlets; divide filling between them, roll tightly, and secure with toothpicks.
3. Heat olive oil in a braising pot; brown bracciole on all sides (5 minutes), then remove.
4. Pour off excess oil; add red wine and scrape up browned bits.
5. Add crushed tomatoes, bay leaf, salt, and pepper; return bracciole to pot.
6. Cover and braise at 160°C for 35-40 minutes until beef is tender; sauce will reduce and deepen.