Braciole with Pepperoni Feeds 8 10
Ingredients**
For the Braciole Rolls:
- 3–4 lbs beef top round, sliced into 10 thin cutlets (about ¼-inch thick, 6-8 inches long)
- Salt and black pepper
- 2 cups Italian seasoned breadcrumbs
- 1 cup grated Pecorino Romano or Parmesan cheese
- ½ cup chopped fresh parsley
- 6 cloves garlic, minced
- 1 tsp crushed red pepper flakes (optional)
- 2 cups sliced pepperoni (about 6 oz)
- 1 cup shredded provolone or mozzarella cheese
- ½ cup olive oil (for browning)
- Butcher’s twine or toothpicks
For the Sauce:
- 2 tbsp olive oil
- 1 large yellow onion, finely chopped
- 6 cloves garlic, minced
- 2 (28 oz) cans crushed tomatoes
- 1 (6 oz) can tomato paste
- ½ cup red wine (optional)
- 1 tsp dried oregano
- ½ tsp dried basil
- Salt and pepper to taste
- 1 small bunch of fresh basil, chopped (optional)
- Pinch of sugar (to balance acidity)
Instructions**
1. Prep the Beef
- Pound each beef slice between plastic wrap to about ¼-inch thickness. Season with salt and pepper on both sides.
2. Make the Filling
- In a large bowl, mix breadcrumbs, grated cheese, parsley, garlic, and red pepper flakes.
- Stir in shredded provolone/mozzarella.
- Lay slices of pepperoni across each beef slice.
3. Assemble the Braciole
- Spread 2–3 tablespoons of the breadcrumb filling evenly over each beef slice.
- Roll each slice tightly and secure with butcher’s twine or toothpicks.
4. Brown the Braciole
- In a large Dutch oven or deep sauté pan, heat ½ cup olive oil over medium-high heat.
- Sear the braciole on all sides until browned (about 2–3 minutes per side). Remove and set aside.
5. Make the Sauce
- In the same pot, add 2 tbsp olive oil and sauté onions until translucent, about 5 minutes.
- Add garlic and cook for 1 minute.
- Stir in tomato paste and cook 2 minutes.
- Add crushed tomatoes, red wine (if using), oregano, basil, salt, pepper, and a pinch of sugar.
- Bring to a simmer.
6. Simmer the Braciole
- Nestle the browned braciole into the sauce.
- Reduce heat to low, cover partially, and simmer for 2½ to 3 hours, turning occasionally, until the meat is fork-tender.
7. Finish & Serve
- Remove the braciole from the sauce and let rest for 5–10 minutes.
- Remove toothpicks or twine.
- Slice each roll into rounds and spoon sauce over the top.
- Garnish with fresh basil and more grated cheese.
Serving Suggestions**
- Serve over spaghetti or polenta.
- Pair with garlic bread and a bold red wine like Chianti or Cabernet Sauvignon.
- Add a side salad for balance.