Beef Braciola

This is real Italian comfort food,in Italy refered to
as a slice of meat rolled up around a filling.
very good on a cold winter day.

Ingredients:
Thin beef for braciola
3 hardboiled eggs, peeled
1 cup dried breadcrumbs
3 slices mortadella
3 slices cooked ham
4 ounces provolone cheese, diced
A small bunch parsley, minced
2 tablespoon pine nuts
A clove of garlic, minced
An onion, peeled and sliced
2 cups tomato sauce
1/2 cup dry white wine
Extra virgin olive oil
Sugar
Salt and pepper to taste
Butcher's twine or toothpicks

Preparation:
Heat 3 tablespoons of oil in a pot
and add the onion and the tomato
season with salt, pepper,
and a pinch of sugar and cook for 15 minutes.
In the mean time combine the
breadcrumbs with the garlic,parsley,
grated cheese,and the pine nuts.
Season the mixture with salt and pepper
and add enough olive oil to it to soften
it to the consistency of a fairly thick paste.

Spread out the slice of meat on your work surface.
Season meat with salt and pepper
and brush it with olive oil.
Lay the slices of cold cuts over the meat,
and shape the breadcrumb mixture into a sausage shape
in the center of the meat,
press the hard boiled eggs into the breadcrumbs.

Roll the slice of meat up around the filling,
and tie with butcher's twine or use toothpicks,
being careful to make a good seal.
Heat 5 tablespoons of oil in a pot
and brown the roll on all sides.
Sprinkle the wine over it and continue cooking
until the wine has evaporated,then add the tomato
and onion sauce and simmer for an hour.
When the time is up remove the braciola from the pot
and let it cool some on a serving dish.
Remove twine or toothpicks,slice it,
heat the sauce through and spoon it over the slices,
and serve at once.




Ingredients: