Rachael Ray's Sicilian Sunday Braciole

beef

🥗Healthier: turkey

💰Cheaper: pork

Turkey is leaner, while pork is often less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and lower in calories.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice provides sweetness without alcohol.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola is often cheaper.

Start by making the sauce with 1 large or 2 medium onions and several cloves of garlic, thinly sliced.

Cook the garlic in olive oil until fragrant and lightly caramelized.

Add a few tablespoons of sun-dried tomato paste to the sauce.

Sprinkle in about 1/3 palm full of oregano or marjoram and a little crushed red pepper for acidity.

Pour in about 2 cups (or half a quart) of Passata and 1 large can of Italian tomatoes into the sauce.

In a separate pan, brown the thin pieces of top round beef that have been seasoned with salt and pepper.

Transfer the browned beef to the sauce and deglaze the meat pan with a splash of wine.

For the filling, cook onions and garlic until tender, then cool completely.

Mix in chopped baby kale or arugula, flat leaf parsley, Provolone cheese, Parmigiano cheese, toasted pine nuts, bread crumbs, currants, and lemon zest.

Roll the beef around the filling, tucking in the sides, and tie with kitchen twine.

Brown the rolled beef in batches, then transfer to the sauce.

Cook the beef rolls gently on the lowest simmer or in a low oven (300°F) for about 2.5 to 3 hours until tender.

Once cooked, carefully cut the strings off the beef rolls and let them cool slightly before removing them from the sauce.

Serve the beef rolls covered with sauce, alongside a pound of pasta or charred bread.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens