Olive oil, as needed
1 medium onion, chopped
6 cups tomato purée (passata)
Salt and freshly floor pepper, to flavor
6 big beef cutlets (each piece 6-inch x4-inch)
5 1/2 oz prosciutto, sliced and finely diced
1 clove garlic, minced
Four tbsp. Chopped parsley
6 basil leaves, chopped, for stuffing braciole
1/2 cup of red wine
Four basil leaves, for finishing
STEP BY STEP
To start the sauce for the braciole: In a saucepan, heat the 3 tbsp. Olive oil over medium warmth. Add the onions and prepare dinner until smooth, about three to 5 mins. Upload tomato purée and salt, and simmer gently.
Even as the sauce is simmering, begin the braciole.
To make the stuffing for the braciole: add prosciutto, garlic, parsley and basil to a bowl. Mix to mix.
Season slices of pork with salt and pepper. Add 1 tbsp. Proscuitto stuffing to centre of every beef cutlet. Roll, folding in aspects, like a burrito or spring roll. Secure with toothpicks.
Warmness a big frying pan over medium warmth. Add three tbsp. Olive oil. While oil is warm, add red meat rolls and brown on every aspect. Switch rolls to sauce. Upload red wine to pan. Stir, scraping brown bits on the lowest of the pan to comprise. Upload to sauce. Stir to mix. Cook dinner, exposed, until braciole is tender, approximately 1 half hour.