Rachael's Sicilian Sunday Braciole

by Rachael Ray 3:00 AM, May 25, 2018

Aired May 25, 2018

Serves 6

Serve with tri-colore salad with fennel, red onion and balsamic dressing and charred ciabatta for mopping up sauce.


5 tablespoons extra-virgin olive oil (EVOO)
2 small/medium onions, finely chopped
6 cloves garlic, thinly sliced or finely chopped
2 tablespoons sundried tomato paste or tomato paste
1 teaspoon dried oregano
About 2 teaspoons chili flakes (2/3 palm full)
2 cups white wine
1 cup beef or chicken stock
2 cups passata or tomato sauce
1 can (28 ounces) Italian tomatoes
A handful of basil leaves
1 chunk of rind of Parmigiano-Reggiano
Salt and pepper
½ cup pine nuts, toasted
Zest of 1 lemon
1 cup packed chopped baby arugula, baby kale or flat-leaf parsley tops
8-10 pieces top round beef, thinly sliced, pounded to 1/8 inch
8 slices riserva Prosciutto di Parma
1 cup homemade or store-bought bread crumbs, toasted
¾ cup grated Parm or pecorino cheese
¾ cup grated provolone cheese

About ¼ cup currants, soaked in hot water and drained


In a Dutch oven, heat 2 tablespoons EVOO over medium heat. Add 1 onion, finely chopped, and 2 cloves garlic, then soften 2-3 minutes. Add paste, oregano and half the red chili flakes, stir 1 minute, then add 1 cup wine and evaporate to ¼ cup. Add stock, passata, and tomatoes, then add a few leaves of torn basil, reserving some for garnish, and reduce heat to simmer; add cheese rind.

Preheat oven to 300˚F.

In a small skillet over medium heat, in 1 tablespoon EVOO soften remaining onions and garlic to tender and season with salt and pepper. Cool, then combine with nuts, lemon zest, chopped greens, and remaining chili flakes.

Season pounded out meat with salt and pepper. Arrange a slice of Prosciutto on each slice of beef. Top with cooked onions and greens mixture, breadcrumbs, Parm and provolone, leaving a border of about an inch.

Tuck in sides of beef and roll lengthwise tightly. Secure rolls with kitchen string.

Heat a large cast-iron skillet with remaining EVOO, then brown beef evenly all over. Add remaining 1 cup wine and evaporate. Place the beef into the Dutch oven with the sauce, scraping in bits from the bottom of skillet. Bring to simmer, cover and place in oven. Cook 2 hours, basting every 30 minutes; uncover pot for the last hour of cooking.


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