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Ingredients

• 1 lb. boneless beef top round, cut into 4 thin slices each about 1/3 inch thick ;
• Sea salt and freshly ground pepper, to taste ;
• 4 slices prosciutto ;
• 1 thick slice provolone cheese, about 2 oz., cut into 4 equal pieces ;
• 2 Tbs. pine nuts ;
• 2 Tbs. raisins ;
• 1 garlic clove, minced ;
• 1/4 cup olive oil ;
• 1 yellow onion, chopped ;
• 1 cup dry red wine such as Barolo ;
• 1 cup beef broth ;
• 4 large fresh tomatoes, peeled, seeded and chopped, or 1 can (15 oz.) chopped plum tomatoes with juices
• 1 Tbs. chopped fresh flat-leaf parsley ;
• 3 or 4 fresh basil leaves, torn into small pieces ;

Description

Braciole, Rolled Slices Of Beef Or Veal, Are An Inventive Way To Make The Most Of A Small Amount Of Meat. Filled With A Savory Stuffing And Slowly Simmered In A Tasty Tomato Sauce, Thin Slices Of A Less-than-tender Cut Take On A Substantial Appear

Williams-Sonoma