Beef Braciole

Ingredients

• 12 pieces of braciole meat (pounded thin)
• 1/4 lb of prosciutto (sliced thin)
• 3 hardboiled eggs (chopped)
• 3 cloves of garlic (minced)
• 1/2 onion (chopped finely)
• 1/4 cup peccorino romano (finely cubed)
• 1 handful fresh basil (chopped)
• 1/2 cup pignoli nuts
• 1 cup gluten free breadcrumbs
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 cup olive oil

Sauce Ingredients

• 2 28oz cans diced tomatoes
• 2 8oz cans tomato sauce
• 1 large onion (chopped)
• 5 cloves garlic
• Handful of fresh basil (chopped)
• 1 tsp Salt
• 2 tbsp olive oil
• Pepper to taste

Preparation

Begin preparing the sauce in a large dutch oven by heating 2 tablespoons of olive oil and sauteeing the onions in it. Once soft, add tomatoes, tomato sauce, the garlic (cut into 2 pieces), salt and pepper. After ten minutes add chopped basil. Leave simmering on stove while you prepare the stuffing.

To prepare Braciole stuffing, first lightly sautee the onions with the garlic. In a large bowl you can then combine the satueed onions with the chopped eggs, gf breadcrumbs, pignoli nuts, cubed pecorino romano, chopped basil, salt and pepper. Add olive oil until moist, do not oversaturate. Then take 1 piece of Braiciole meat, add 1 slice of the prosciutto on top, and a heaping tablespoon of stuffing in the middle and roll. Tie with butchers twine and repeat process on remaining pieces of meat. Once all meat is tied, brown on all sides evenly in a few tablespoons of olive oil in a frying pan. Submerge browned bragiole in sauce and cook for 1 and half to 2 hours.