Braciola – Italian Roulade with Minced Meat Filling

Summary

Ingredients

• 4 beef roulade (s)
• 1 pinch (s) cayenne pepper
• salt and pepper
• 1 roll, from the day before
• 125 ml milk
• 125 g ham (prosciutto or pancetta), thick slices, cut into small pieces
• 250 g veal sausae
• 125 g salami, Italian, diced
• 2 tablespoon pine nuts, toasted
• 2 anchovy fillet (s), in oil
• 1 tablespoon tomato (s), dried, pickled in oil
• 5 cloves garlic
• 125 g parmesan, rated
• 2 tablespoon butter, soft, or olive oil
• 1 handful parsley, chopped
• 1 egg (s)
• 1 tablespoon olive oil
• 1 large onion (s), diced
• 1 carrot (s), peeled and diced
• 200 ml Marsala
• 2 tablespoon flour
• 2 large cans tomato (s), Italian, whole
• 3 sprigs basil, fresh
• 0.5 teaspoon ½ oregano, dried
• 0.5 teaspoon ½ thyme, dried
• 0.5 teaspoon ½ sage, dried
• 2 bay leaves

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Instructions

1. Beat the roulade slices as thinly as possible and season with salt, pepper and a little cayenne pepper.
2. Soak the roll in half the milk and then squeeze it out very firmly.
3. Put the minced veal, the prosciutto or pancetta, the salami, 2 cloves of garlic, the roasted pine nuts, the anchovy fillets, the pickled tomatoes and the parsley in a food processor, chop and mix. Mix the mixture with the parmesan and butter or oil. Then add the soaked roll and egg and mix well. Season to taste with salt and pepper.
4. Spread the mixture evenly over the roulades and smooth out. Save a large spoon of the mixture. Roll up the roulades and secure with kitchen twine or roulade needles or clamps so that no filling can come out.
5. Fry the reserved filling in a large roasting pan with a little olive oil, three whole cloves of garlic and half of the chopped onion. When the garlic begins to turn soft and brown, flatten it a little with a fork and continue to fry - but take out before it gets too dark.
6. Put the roulades in the roaster and turn them every now and then until they are evenly brown on all sides. Add the rest of the onion and the carrot and fry briefly. Now pour on the Marsala and carefully remove the base from the bottom with a spatula. Reduce the heat and simmer until the wine has evaporated. Dust the roulades with the flour and move gently back and forth until the flour is brown. Then add the tomatoes and pour in enough water (or a good homemade broth) until the roulades are just covered. Add the basil, oregano, thyme and bay leaf. Bring everything to the boil, then turn the heat down to a gentle simmer. Season to taste with a little salt and pepper. Let simmer until the meat is tender and soft (fork test), approx. 2 to 2.5 hours, depending on the quality of the meat.
7. Then remove the roulades very carefully and keep them warm.
8. If you like, you can now puree the sauce with a magic wand - but it doesn`t have to be. Cook the sauce over high heat until it thickens slightly and season again with salt and pepper.
9. Remove the twine / clamps / needles from the roulades. It looks very nice when you cut the roulades diagonally into slices and serve them on a plate with the sauce.
10. I like it very much with pasta as a main course, but it also goes well with ravioli or tortellini (depending on the filling).
11. It looks nice when the diagonally and nicely cut slices are served on large / coarse pasta (e.g. Rigatoni), the sauce around it and a delicious green or tomato salad.
12. Incidentally, the braciole can be frozen very well covered by the sauce.

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