Beef Braciola
Ingredients
- Sauce:
- 28 oz can plain, chopped tomatoes with juice
- 1 large clove garlic, peeled
- 1/4 teaspoon sea or kosher salt
- 2 tablespoons extra virgin olive oil
- 1 tablespoon tomato paste
- Braciola:
- 1 tablespoon extra virgin olive oil - EVOO
- 4 ounces pancetta, chopped
- 2 cloves garlic, minced
- 1 large shallot, minced
- 1 cup Panko breadcrumbs
- 1 cup chopped parsley
- Freshly cracked black pepper
- 6 ounces Parmigiano Reggiano, grated
- 3 eggs, whisked
- 6 large slices beef round (or any lean, slow-cooking cut), pounded thin about 8"x3"
- Splash of dry wine (red or white)
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