Beef Braciole

Instructions

1. Prepare the beef
   If your butcher hasn't already done so, pound the beef to approximately ¼-inch thickness between two sheets of plastic wrap. Season both sides generously with salt and pepper.
2. Make the filling
   In a medium bowl, combine the breadcrumbs, both cheeses, parsley, minced garlic, pine nuts, and drained golden raisins. Add 2 tablespoons of olive oil and mix well until the mixture holds together when pressed.
3. Roll the braciole
   Lay the beef flat on a work surface. Spread the filling evenly over the beef, leaving a ½-inch border on all sides. Starting from the short end, roll the beef tightly, tucking in the sides as you go. Secure with kitchen twine at 1-inch intervals or use toothpicks.
4. Sear the beef rolls
   Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef rolls and sear on all sides until browned, about 2-3 minutes per side. Work in batches if necessary to avoid overcrowding the pot.
5. Deglaze and add sauce
   Pour the red wine into the pot and scrape up any browned bits from the bottom. Let the wine reduce by half, about 3-4 minutes. Add the marinara sauce and bring to a simmer.
6. Slow cook the braciole
   Reduce heat to low, cover the pot, and simmer for 2 to 2½ hours, turning the rolls occasionally, until the beef is very tender when pierced with a fork. If the sauce becomes too thick during cooking, add a little water or beef broth.
7. Rest and slice
   Remove the braciole from the sauce and let rest for 10 minutes. Carefully remove the twine or toothpicks. Slice the rolls into 1-inch thick medallions, revealing the spiral of filling inside.
8. Serve
   Spoon some of the sauce onto serving plates, place sliced braciole on top, and drizzle with additional sauce. Garnish with freshly grated Parmesan cheese and chopped parsley if desired. Serve with pasta, polenta, or crusty Italian bread.