Recipes

Place each slice of beef between 2 sheets of plastic wrap and pound with a meat pounder until 1/4 inch thick. Sprinkle with salt & pepper. Lay a slice of prosciutto on each one and sprinkle evenly with with the pignoli beans, pecorino romano cheese, garlic and parsley. Roll up the slices, tucking in the ends and tie with kitchen string or secure on top with toothpicks.
Heat 1/4 cup of the olive oil in a large frying pan over medium heat. Dredge the braciole in flour shaking off any excess, then place in the pan. Cook until browned on all sides, about 15 minutes.
Heat the other 1/4 cup of olive oil in a large saucepan over medium heat. Add the onion, carrots, and celery. Cook, stirring until tender but not browned, about 10 minutes. Add braciole, bay leaves, and salt & pepper.
Add red wine and cook until most of liquid evaporates, about 2 minutes. Pass the tomatoes, with their juices through a food mill or sieve into the saucepan. Fill one of the tomato cans 1/2 way with water and add to saucepan. Add tomatoe puree, turn heat to low and cook at a simmer until beef is tender 1.5 - 2 hours.
Sprinkle the basil over the rolls, and cook for 2 minutes longer. Transfer to serving plates, spoon the sauce over the top and serve at once.

1 lb boneless beef round -- cut into 4 thin slices
(approximately 1/3 inch thick)
4 slices prosciutto
1 tablespoon pignoli beans(pine nuts)
2 tablespoons grated pecorino romano cheese
2 garlic cloves -- chopped
2 tablespoons parsley -- chopped
1/2 cup olive oil
2 - 28 oz. cans imported Italian tomatoes (chopped or diced)
1/4 cup tomato puree
2 whole bay leaves
3 whole fresh basil leaves -- torn into small pieces
1 whole medium yellow onion -- chopped fine
2 whole carrots -- peeled and chopped fine
2 whole celery stalks -- chopped chopped fine
1 cup dry red wine
1 cup flour spread on a plate for dredging
salt & pepper to taste