# Components:
→ For the Braciole
01 - 4 thin slices beef top round or flank steak, about 5 oz each
02 - Salt and freshly ground black pepper to taste
03 - 2/3 cup grated pecorino cheese
04 - 1/4 cup pine nuts, lightly toasted
05 - 1/4 cup raisins
06 - 2 tablespoons fresh parsley, chopped
07 - 1 tablespoon fresh basil, chopped
08 - 2 cloves garlic, minced
09 - 2 tablespoons breadcrumbs
10 - 2 tablespoons olive oil for searing
11 - Kitchen twine or toothpicks
→ For the Tomato Sauce
12 - 2 tablespoons olive oil
13 - 1 small onion, finely chopped
14 - 2 cloves garlic, minced
15 - 1 can (28 oz) crushed tomatoes
16 - 1/4 cup dry red wine
17 - 1 teaspoon dried oregano
18 - Salt and pepper to taste
19 - Pinch of sugar
# Method:
01 - Lay the beef slices flat and gently pound to 1/4 inch thickness if needed. Season both sides with salt and pepper.
02 - In a bowl, combine pecorino, pine nuts, raisins, parsley, basil, garlic, and breadcrumbs.
03 - Evenly distribute the filling onto each beef slice, leaving a small border. Roll up tightly, tucking in the sides, and secure with kitchen twine or toothpicks.
04 - Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear the braciole on all sides until browned, about 6-8 minutes. Remove and set aside.
05 - In the same skillet, add 2 tablespoons olive oil. Sauté onion until soft, about 3 minutes. Add garlic and cook 1 more minute.
06 - Pour in red wine and let it reduce by half, scraping up any browned bits from the bottom of the skillet.
07 - Add crushed tomatoes, oregano, salt, pepper, and sugar. Bring to a simmer.
08 - Return the braciole to the sauce, cover, and simmer gently over low heat for 1 hour 15 minutes, turning occasionally, until beef is tender.
09 - Remove braciole, discard twine or toothpicks. Slice and serve with sauce spooned over the top.
