Braciola: Italian Beef Rolls in Tomato Sauce

One of my favorite episodes on Everybody Loves Raymond (the TV series with Ray Romano) was the episode where Deborah ( who can't cook.  I mean really can't cook.) makes a wonderful braciola that Ray and his brother, Robert, and their dad, Frank, can't stay away from.  Marie, the mother-in-law and the designated "wonderful cook", gets really upset because Deborah is stealing her thunder by making a great braciola.  As a girl from south Texas my first response to the show was, "what the hell is braciola?"  Well, my I-talian husband clued me in.  It really is an extraordinary dish.  It takes some time but is worth the wait.  Thanks Saveur magazine for publishing this great recipe.  Mangia!  Mangia!

ENLARGE IMAGECredit: Todd Coleman

SERVES 6 

INGREDIENTS

⅓ cup raisins
5 tbsp. chopped parsley
¼ cup pine nuts
¼ cup finely grated Parmesan
3 cloves garlic, finely chopped
12 6"x 4" slices boneless beef chuck, pounded to¹⁄₁₆" thickness
Kosher salt and freshly ground black pepper, to taste
¼ cup olive oil
1 medium yellow onion, finely chopped
½ cup red wine
½ tsp. red chile flakes
2 (28-oz.) cans whole, peeled tomatoes in juice, crushed by hand
1 bay leaf
Garlic bread, for serving

INSTRUCTIONS

1. To make the filling, mix together raisins, 4 tbsp. parsley, pine nuts, Parmesan, and garlic in a bowl; set aside. Place a slice of beef on a work surface perpendicular to you, season with salt and pepper, and place about 1 tbsp. filling on the bottom half; starting with the filled half, roll beef up around the filling into a tight cylinder. Secure roll with toothpicks, and repeat with remaining beef and filling.

2. Heat oil in a 6-qt. Dutch oven over medium-high heat. Working in batches, add beef rolls, and cook, turning as needed, until browned on all sides, about 6 minutes. Transfer to a plate and set aside. Add onion to pot, and cook, stirring, until soft, about 5 minutes. Add wine, and cook, stirring to scrape bottom of pot, until almost evaporated, about 5 minutes. Stir in chile flakes, tomatoes, and bay leaf, and then return beef rolls to pot. Bring to a boil, and then reduce heat to medium-low; cook, covered partially and gently stirring occasionally, until meat is cooked through and tender, about 2 hours.

3. Remove meat rolls from sauce, remove toothpicks, and transfer to a serving platter; continue cooking sauce until reduced and thickened, about 20 minutes. Pour sauce over meat rolls, and sprinkle with remaining parsley.