I watched a show once, that said that tomato purée is "Sunday gravy" to Italians.
It's Sunday :)
Do you know what happiness smells like? Or, at least to me, anyway? Beef. Beef with garlic, prosciutto, and herbs. Allllllllllll rolled up, and simmered in tomato purée.
Are you ready for this?
Sunday Braciole
6 beef cutlets
2 cloves garlic, minced
3 oz. prosciutto, chopped
2 tbs. fresh parsley, chopped
6 leaves fresh basil, chopped
Salt & pepper
1 onion, diced
24 oz. of organic tomato purée
1/2 cup red wine
Olive oil
Toothpicks
In a large non-stick skillet, over medium heat, add a little olive oil and sauté onions until slightly brown on the edges. A little caramelization makes this sauce sexy. Turn the heat down and pour in the tomato purée and leave to simmer. Meanwhile, on the other side of the kitchen, start pounding out the beef cutlets until very flat and easy to roll.
*Side note: I had a few Stella's by the point, and meat pounding just made me giggle uncontrollably. I need adult supervision.*
In a small bowl, mix the garlic, prosciutto, basil, and parsley. Season cutlets with salt and pepper. Start stuffing the beef with the prosciutto mixture, tucking in the sides as you start to roll it up. Secure with a toothpick. Repeat with the rest of the cutlets, and set aside. In a skillet, over medium heat, brown the beef rolls on all sides. Add to the tomato sauce and let simmer for an hour and a half. Serve with pasta. Duh...
