Italian 90 min

Braciolettine al Sugo

Name: Braciolettine al Sugo
Total time: 90 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 8 thin beef cutlets (about 1½ lbs total), pounded to ¼-inch thickness; 4 oz mortadella or prosciutto, thin slices; 2 oz Parmigiano Reggiano, grated; 4 cloves garlic, minced, divided; ¼ cup fresh flat-leaf parsley, chopped; ¼ cup pine nuts; ¼ cup raisins; 2 tablespoons olive oil; 1 cup dry red wine; 1 can (28 oz) whole San Marzano tomatoes, crushed; 1 white onion, finely diced; Salt and black pepper to taste; Kitchen twine

comfort-foodhigh-protein

Ingredientsfor 2

480

Cal

44g

Protein

16g

Carbs

24g

Fat

18 thin beef cutlets (about 1½ lbs total), pounded to ¼-inch thickness
24 oz mortadella or prosciutto, thin slices
32 oz Parmigiano Reggiano, grated
44 cloves garlic, minced, divided
5¼ cup fresh flat-leaf parsley, chopped
6¼ cup pine nuts
7¼ cup raisins
82 tablespoons olive oil
91 cup dry red wine
101 can (28 oz) whole San Marzano tomatoes, crushed
111 white onion, finely diced
12Salt and black pepper to taste
13Kitchen twine

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Instructions

1
Make the filling: combine Parmigiano, half the garlic, parsley, pine nuts, and raisins. Season with salt and pepper. Lay a slice of mortadella on each beef cutlet, then spread a tablespoon of the filling over the mortadella.
2
Roll each cutlet tightly and secure with kitchen twine or toothpicks. Season the outside with salt and pepper.
3
Heat olive oil in a Dutch oven over high heat. Brown the braciole rolls on all sides, turning carefully, for 6–8 minutes until deeply golden. Remove and set aside.
4
In the same pot, cook onion until softened, 5 minutes. Add remaining garlic, cook 1 minute. Add wine and cook until reduced by half. Add crushed tomatoes and bring to a simmer.
5
Return the braciole to the pot, nestled in the sauce. Cover and braise over low heat for 1 hour until the beef is very tender and the sauce is rich and thick. Remove twine, slice into rounds, and serve over pasta or polenta, spooning the tomato sauce generously over everything.