Italian Beef Braciole

Instructions

1. Prepare the beef
   If necessary, pound the beef slices to ¼-inch thickness between two sheets of plastic wrap. Season both sides with salt and pepper.
2. Make the filling
   In a medium bowl, combine the minced garlic, grated Pecorino Romano, breadcrumbs, chopped parsley, toasted pine nuts, and drained raisins. Mix well until all ingredients are evenly incorporated.
3. Roll the braciole
   Lay the beef slices flat on a work surface. Distribute the filling evenly over each slice, leaving a ½-inch border around the edges. Roll each slice tightly starting from the short end, tucking in the sides as you roll. Secure each roll with kitchen twine or toothpicks.
4. Sear the beef rolls
   Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the braciole and sear on all sides until browned, about 2-3 minutes per side. Remove the beef rolls and set aside.
5. Prepare the sauce base
   In the same pot, add the diced onion, carrot, and celery. Cook until softened, about 5-7 minutes. Add the red wine and scrape up any browned bits from the bottom of the pot. Simmer until the wine is reduced by half, about 5 minutes.
6. Simmer the braciole
   Add the crushed tomatoes, dried oregano, salt, and pepper to the pot. Stir to combine. Return the braciole to the pot, nestling them into the sauce. Bring to a gentle simmer, then reduce heat to low. Cover and cook for 2 to 2½ hours, turning the rolls occasionally, until the beef is fork-tender.
7. Rest and serve
   Once the braciole is tender, remove the pot from heat. Let the rolls rest in the sauce for 10 minutes. Carefully remove the kitchen twine or toothpicks from each roll. Slice the braciole crosswise into ½-inch medallions and arrange on a serving platter. Spoon the sauce over the top and serve with pasta or crusty Italian bread.