Southern Italian Braciole


  • A good slice of beef, cut thin (no more than 1/4 inch) and in slices about the size of a chicken cutlet.
  • Parmesan cheese
  • Bread crumbs
  • Parsley, chopped
  • Pinole or pine nuts
  • Olive oil
  • Garlic, chopped
  • 2-4 cans imported Italian tomatoes with basil, between chopped and pureed


  1. Lay out slices of beef and douse with parmesan, bread crumbs, parsley and pine nuts.
  2. Roll up meet and use a toothpick to hold it together.
  3. In a big pot, heat olive oil. Add garlic (lots of it!) and brown garlic without burning it.
  4. Brown meat in the hot oil.
  5. Add tomatoes, salt, pepper and dried basil.
  6. Cover and simmer for at least three hours. Serve alongside pasta with sauce.

Source: Bob Calo, an Italian. Mangiare!

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