Italian Beef Braciole

Place the beef between two sheets of plastic wrap. Using a meat tenderizer mallet, pound the beef until it’s about 1 inch thick. Be careful not to create holes or tears in the meat. If any holes occur, patch them with a piece of prosciutto or salami in the next step.

1. Lay prosciutto and salami in a single layer over the beef. Ensure that any holes or thin spots in the meat are covered with the cured meats. | 2. Evenly spread breadcrumbs over the salami, leaving about 1 inch of space on all sides to make rolling easier. | 3. Sprinkle grated cheese over the breadcrumbs and drizzle 2 tablespoons of olive oil over the top.

1. Carefully fold the edges of the beef over the filling and begin rolling it tightly. Once rolled, tie the beef with kitchen twine in several places to secure it. | 2. Gently rub the outside of the roll with the remaining olive oil.

Heat a non-stick skillet over medium-high heat. Using tongs, sear the roll all over, including the ends, until nicely browned.

While the beef is browning, heat marinara sauce, minced garlic, and a splash of wine in a Dutch oven or large pan. Make sure the pan is big enough to hold the beef roll.

Once the roll is browned, place it in the sauce. Bring to a gentle simmer, cover, and braise on low heat until the beef is tender. This usually takes about 3 hours, or until a fork can easily slide into the meat.

1. When the beef is tender, carefully remove it from the sauce and place it on a platter. Let it cool for about 5-10 minutes before removing the kitchen twine. | 2. Slice the braciole and serve with pasta or gnocchi, generously drizzled with the sauce and topped with plenty of parmesan cheese.