Recipe for: Rolled Stuffed Meat With Tomato Sauce
- 2 14-oz. cans crushed tomatoes
- 2 cloves garlic, peeled and finely chopped
- 3 tbsp. extra-virgin olive oil
- Salt and freshly ground black pepper
- For the meat:
- 6 sprigs fresh basil
- 4 8-oz. pieces veal or beef top round, pounded to 1/4″ thickness
- 1 tsp. garlic powder
- 4 tbsp. toasted pine nuts, finely chopped
- 2 hard-cooked eggs, peeled and finely chopped
- 2 tbsp. raisins
- 4 cloves garlic, peeled and finely chopped
- 4 tbsp. freshly grated parmigiano-reggiano
- 1/4 cup vegetable oil
- For the sauce: Put tomatoes, garlic, oil, and 1 cup water into a large saucepan and simmer over medium heat, stirring occasionally, until sauce thickens slightly, about 15 minutes. Season to taste with salt and pepper and set aside.
- For the meat: Chop leaves from 2 of the sprigs of basil and set aside. Working with 1 piece at a time, put meat on a clean surface with one of the narrow ends facing you. Season with some of the granulated garlic and salt and pepper to taste. Scatter one-quarter of the pine nuts, eggs, raisins, chopped garlic, chopped basil, and parmigiano-reggiano along edge of meat closest to you, leaving about a 1⁄2” border on either side. Fold long sides of meat over filling by about 1⁄2” on either side, roll up snugly, and tie securely with kitchen twine.
- Heat oil in a medium heavy-bottomed pot with a tight-fitting lid over medium-high heat. Add braciole and brown all over, about 5 minutes. Add reserved sauce, scraping browned bits stuck to bottom of pot with a wooden spoon. Season to taste with salt and pepper and bring to a simmer. Cover pot, reduce heat to medium-low, and gently simmer, turning braciole occasionally, until very tender, about 1 1⁄2 hours for the veal or about 3 hours for the beef.
- Transfer braciole to a cutting board; cut off and discard twine. Slice braciole crosswise and transfer to 4 warm plates. Spoon sauce on and around braciole and garnish with parsley and the remaining 4 sprigs basil.