Braciole are small pieces of rolled-up beef, although pork and veal are also options. Stuffed with various fillings. It is sometimes known as braciola which is one larger piece of meat rolled up, but I'm going for the smaller versions here. Usually served in a tomato sauce with pasta. I told my Italian mum about this and she mentioned that my grandmother used to make bracioline, which were totally different, more like meat beaten like this but coated in breadcrumbs. Anyway, this dish is a delight. No need to go too fancy, I kept mine simple and they were delicious. I used beef scallops, but beef flank or cuts from a topside roasting joint work wonderfully too.

Ingredients
2 beef scallops or beef mentioned above
2 cloves of garlic minced
4 slices of prosciutto
Grated pecorino
Chopped fresh parsley
4 basil leaves
4 anchovy fillets
1 tbspn olive oil
Salt and pepper to taste
1 onion finely chopped
250ml of passata
250ml of beef stock
1 tsp of sugar
Grated pecorino and chopped parsley to serve

#mangiareitalia #italianfood #comfortfood
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