Spicy Beef Braciole Recipe
Prep Time:
30 minutes
Cook Time:
2 hours
Servings:
4 Servings
Ingredients
  • 7 tablespoons extra-virgin olive oil, divided
  • 4 ounces diced pancetta
  • 2 medium onions (about 2 cups), diced, divided
  • 1 cup panko breadcrumbs
  • 8 cloves of garlic, 4 minced and 4 smashed
  • ¾ cup grated Parmigiano Reggiano cheese, plus the rind
  • ¼ cup chopped fresh parsley
  • 4 (1-pound) flank steaks, pounded thin
  • salt, to taste
  • pepper, to taste
  • 4 slices provolone cheese
  • 1 (28-ounce) can crushed tomatoes
  • 2 tablespoons Calabrian chile paste
  • 1 cup red wine
  • 10 basil leaves, torn into pieces
Directions
  1. Cook the pancetta over medium heat until crisp.
  2. Use a slotted spoon to remove the pancetta and add 1 tablespoon of olive oil to the fat in the pan.
  3. Sauté 1 cup of onions for about 5-7 minutes, or until translucent.
  4. Combine the breadcrumbs, minced garlic, Parmigiano Reggiano, and parsley, then stir in the pancetta, sauteed onions, and 2 tablespoons of olive oil.
  5. Pound the meat until each steak is about ¼-inch thick.
  6. Top each steak with a slice of provolone and ¼ cup of the breadcrumb mixture.
  7. Roll up the steaks and hold them closed with toothpicks or skewers.
  8. Season the steak rolls with salt and pepper to taste.
  9. Heat 2 tablespoons of olive oil over medium-high heat, then sear the steaks on all sides until brown (work in batches if necessary).
  10. Remove the steak rolls and pour 2 tablespoons of olive oil into the pan.
  11. Sauté the remaining onions for about 5-7 minutes, or until translucent.
  12. Stir in the chile paste and smashed garlic and cook for about 2 minutes until the chile paste has deepened in color.
  13. Pour in the wine and scrape up the browned bits on the bottom of the pan.
  14. Cook the sauce for 5 minutes, then add the crushed tomatoes. Fill the tomato can with 1 cup of water and pour the tomato water into the pan.
  15. Return the meat to the pan and add the cheese rind.
  16. Season the sauce with salt and pepper, then bring it to a boil and reduce the heat to low. Simmer the meat for 1 ½-2 hours, until tender.
  17. Stir in the basil leaves and add additional salt and/or pepper, if necessary.
  18. Remove the skewers from the beef and cut each roll into 1-inch pieces.
  19. Spoon the sauce over the meat, then garnish it with chopped parsley and fresh basil if desired. Serve right away.