Beef Braciole - The Single Best Italian Comfort Meal

Video Description

Today we're making classic Italian-American Beef Braciole. The braciole are filled with breadcrumbs, cheese, raisins, and pignoli, rolled, and cooked until tender in a Sunday sauce. This recipe makes enough sauce to toss with 1 pound of pasta. I hope you love it! WATCH OUR FOOD/COOKING PODCAST: https://www.youtube.com/@sipandfeastpodcast SUPPORT ON PATREON: https://www.patreon.com/sipandfeast FOLLOW US ON INSTAGRAM: https://www.instagram.com/sipandfeast/ MY AMAZON STORE (This is an affiliate link) https://www.amazon.com/shop/sipandfeast SIMILAR PRODUCTS USED (This is an affiliate link) Reduced Sodium Beef Base: https://amzn.to/3sVLDEu Lodge 7.5qt Dutch Oven: https://amzn.to/3Zu0tNc Faay Flat Edge Wooden Spoon: https://amzn.to/3UW5oaE Mercer Chef's Knife: https://amzn.to/3rih6dW Mac Chef's Knife: https://amzn.to/48xkbvt Workhorse Cutting Board: https://amzn.to/3kIgyvC ****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS**** https://www.sipandfeast.com/italian-beef-braciole/ INGREDIENTS FOR THE SAUCE 1/4 cup (53g) extra virgin olive oil 1 medium onion - diced 5 cloves garlic - minced 2 ounces (55g) tomato paste 1/2 cup (120g) dry red wine 3 28-ounce cans plum tomatoes - hand crushed or blender pulsed salt and pepper - to taste 1/2 cup (120g) water - plus more if required to thin sauce FOR THE BRACIOLE 2 pounds (908g) top round 1/4 cup (53g) extra virgin olive oil 3 cloves garlic - paste 1/2 cup flat-leaf Italian parsley - minced 1 cup (100g) breadcrumbs 1/4 cup (35g) raisins or currants soaked in water then drained 1/4 cup (35g) pine nuts 3 tablespoons (42g) extra virgin olive oil 1/2 cup (50g) Pecorino Romano - grated olive oil - for shallow frying 1/2 cup (120g) dry red wine salt and pepper - to taste VIDEO EDITOR: Billy Mark: @bluecrestproductions Disclosure: I am a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases.