Every now and then I get a hankering for braciole, the Italian beef roulade, oven-braised in marinara sauce.
I make mine like this: Top thin-sliced beef with fresh parsley, dried Italian herbs, and grated Italian cheeses (Asiago, Fontina, and Parmesan), and roll the beef around the filling. The beef rolls go into a casserole dish and top with marinara sauce from a jar. Then cover the dish and bake it for about an hour at 350. What a tasty pay-off for such an easy recipe.
Braciole one of my son Will’s favorite dishes, and he’s here for the weekend. So that’s what we’re having for supper this evening. To go with it, I usually make a big pot of risotto, but I think I’m going to serve it with polenta instead.