Braciole, an Italian specialty, is best made from pounded slices of beef rump, top round, or bottom round. Pounded pork or veal cutlets may also be used. The individual slices are stuffed, rolled, tied, and braised in a combination of wine, stock, and tomatoes. It’s one of the most satisfying Sunday suppers we know. Serve it with homemade pasta or polenta.

Beef Braciole

4 servings

Purchase from a butcher or slice from a roast:

Four ¼-inch-thick slices rump, bottom round, or top round steak (4 to 5 ounces each)

Pound the slices to about ⅛ inch thick, taking care not to tear the meat. Trim any excess fat and pat dry. Season with:

½ teaspoon salt

½ teaspoon black pepper 

Mix together in a medium bowl:

1 cup fresh bread crumbs

4 ounces ground beef, veal, or pork

½ cup grated Parmesan (2 ounces)

¼ cup chopped parsley

¼ cup finely chopped prosciutto or ham 1 large egg, lightly beaten

Spread the stuffing evenly over the meat, leaving at least a 1-inch border all around. Roll up, tucking in the sides to form a tight, neat packet. Tie securely with butcher's twine, both crosswise and lengthwise. Dredge the rolls in:

½ cup flour

Heat in a large heavy skillet over medium-high heat:

2 tablespoons olive oil

Add the meat packets and brown carefully on all sides. Remove the rolls with a slotted spoon. Pour off all but 2 tablespoons of fat from the skillet (if necessary, add more fat). Add to the skillet:

½ cup finely chopped onion 1⁄4 cup finely chopped carrot 2 teaspoons minced garlic

Cover and cook over medium heat for 5 minutes. Add and bring to a boil:

½ cup beef stock or broth

½ cup dry red wine

½ cup tomato puree or 2 tablespoons tomato paste 1 bay leaf

Return the beef rolls to the skillet, reduce the heat, cover, and simmer until the beef is fork-tender, 1 to 1½ hours.

Transfer the rolls to a platter and cover to keep warm. Remove the bay leaf. Skim off the fat from the surface of the liquid. Reduce, if necessary, over high heat just until syrupy. Season to taste with:

Salt and black pepper

Remove the strings from the rolls and cut into 1-inch slices or leave whole. Pour the sauce over the meat.