Instructions

1. Prepare the Filling

1. In a bowl, combine the breadcrumbs, Pecorino Romano, parsley, minced garlic, pine nuts (if using), raisins (if using), and a pinch of salt and pepper.

2. Assemble the Braciole

1. Lay the beef slices flat on a clean surface. Lightly season with salt and pepper.
2. Spread a thin layer of the breadcrumb mixture evenly over each slice of beef.
3. Starting at one end, roll each slice tightly into a cylinder. Secure the rolls with kitchen twine or toothpicks.

3. Sear the Beef Rolls

1. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the beef rolls on all sides until browned, about 6-8 minutes total. Remove from the skillet and set aside.

4. Make the Sauce

1. In the same skillet, heat 2 tablespoons of olive oil over medium heat. Add the onion and sauté until softened, about 5 minutes.
2. Add the garlic and cook for 1 minute until fragrant.
3. Stir in the crushed tomatoes, oregano, red pepper flakes (if using), and red wine or broth. Season with salt and pepper.
4. Bring the sauce to a simmer.

5. Simmer the Braciole

1. Return the seared beef rolls to the skillet, nestling them into the sauce. Cover and simmer on low heat for 1.5 to 2 hours, turning occasionally, until the beef is tender.

6. Serve

1. Remove the braciole from the sauce and discard the twine or toothpicks.
2. Slice each roll into 1-inch pieces and arrange on a platter. Spoon the sauce over the top and garnish with fresh basil.
3. Serve hot with pasta, polenta, or crusty bread.