Instructions1. Place
each slice of beef between 2 sheets of plastic wrap and pound with a meat pounder
until 1/4 inch thick. Sprinkle with salt & pepper. Lay a slice of prosciutto
on each one and sprinkle evenly with with the pignoli beans, pecorino romano cheese,
garlic and parsley. Roll up the slices, tucking in the ends and tie with kitchen
string.
2. Heat 1/4 cup of the olive oil in a large frying pan over medium
heat. Dredge the braciole in flour shaking off any excess, then place in the pan.
Cook until browned on all sides, about 15 minutes.
3. Heat the other 1/4 cup
of olive oil in a large saucepan over medium heat. Add the onion, carrots, and
celery. Cook, stirring until tender but not browned, about 10 minutes. Add braciole,
bay leaves, and salt & pepper.
4. Add red wine and cook until most of liquid
evaporates, about 2 minutes. Pass the tomatoes, with their juices through a food
mill or sieve into the saucepan. Fill one of the tomato cans 1/2 way with water
and add to saucepan. Add tomatoe puree, turn heat to low and cook at a simmer
until beef is tender 1.5 - 2 hours.
5. Sprinkle the basil over the rolls, and
cook for 2 minutes longer. Transfer to serving plates, spoon the sauce over the
top and serve at once.
Serves 4
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