Recipe: Appetizing Braciole with chunky tomato-mushroom sauce

Braciole with chunky tomato-mushroom sauce. Traditional Homemade Tomato Sauce made by Pasquale Sciarappa. Beef Braciole with Siena's Anthony Tarro. For the tomato sauce, place the puréed tomatoes, tomato paste and water into a large saucepan over a medium heat and bring the mixture to a simmer.

Braciole is traditionally cooked slowly, simmered in tomato sauce. This recipe is a quicker method: roasting the beef in high heat and pairing with tiny Transfer meat and tomatoes with their juices to serving platter. This content is created and maintained by a third party, and imported onto this page to. You can cook Braciole with chunky tomato-mushroom sauce using 12 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Braciole with chunky tomato-mushroom sauce

1. It's 2 of slices of light white bread, made into coarse crumbs ( 1 cub).
2. Prepare 1/4 cup of grated parmesan cheese.
3. Prepare 1/4 cup of lightly packed thinly sliced fresh basil.
4. Prepare 3 of garlic cloves, minced.
5. Prepare 8 of thin slices of lean beef top round ( about one pound), trimmed.
6. You need 1 tsp of salt.
7. You need 1/4 tsp of black pepper.
8. You need 1 tbsp of olive oil.
9. It's 1/2 lb of white mushrooms, sliced.
10. You need 2 of zucchini, halved lengthwise and then sliced.
11. It's 1 of (14 1/2- ounce) can Italian plum tomatoes, tomatoes broken up and juice reserved.
12. You need 2 tbsp of chopped fresh flat-leaf parsley.

Authentic Italian Braciole is best when served on its own however Add the tomato sauce to the pot and lower the heat to low. Cover and cook the braciole for an hour I also added some minced sauté mushrooms on top of bread mixture before adding provolone. How to Make Chunky Tomato Mushroom Sauce. Add mushrooms and saute until mushrooms are done and onions are tender.

Braciole with chunky tomato-mushroom sauce step by step

1. Mixed together breadcrumbs. parmesan. basil and one-third of garlic in small bowl.
2. Place beef between two pieces of plastic wrap and pound with meat mallet or rolling pin until 1/8" inch thick. Sprinkle beef with half teaspoon of salt and 1/8 teaspoon of pepper. Sprinkle bread crumb mixture evenly over slices of beef, pressing gently so it adheres. Roll up each slice beginning with short side. Secure each roll with wooden pick..
3. Heat oil in large heavy nonstick skillet over medium-high heat. Add beef rolls and cook until browned on all sides, about 4 minutes. Then transfer to a plate.
4. Add mushrooms, zucchini and remaining two thirds of the garlic half teaspoon salt and 1 /8 teaspoon pepper to skillet. Cook, stirring frequently, until mushrooms are golden, about 5 minutes. Return beef with any accumulated juices to skillet and stir in tomatoes with their juice, bring to a simmer. Cook, covered, until meat is fork tender, about 30 minutes longer.
5. Transfer braciole to platter, remove wooden picks. Spoon vegetables and sauce around and over the braciole. Sprinkle with parsley.

The ingredients of this delicious rolled meat come from the Ancient Greece The meat is filled with cured prosciutto, raisins, pine nuts, and cheese, then seared and slow cooked in a tasty tomatoes sauce. Use kitchen shears to cut the tomatoes before removing them from the can. The canned tomatoes, plus fresh mushrooms, onion, and garlic make for a thicker sauce that works great over your favorite pasta dish. These recipes duplicate the traditional "Meat" variety of the sauce and the newer "Chunky Garden Style" version with tomato, basil, and Italian cheese. A Southern Italian specialty, braciole can refer to any cut of meat pounded thin and stuffed with savory ingredients, then rolled and braised to tender perfection.