Recipe courtesy of David Rosengarten
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Total:
3 hr 5 min
Prep:
1 hr 20 min
Cook:
1 hr 45 min
Yield:
6 servings

Ingredients

Stuffing:
TOMATO SAUCE

Directions

Stuffing:

Pat the meat dry and season with salt and pepper. In a bowl, combine stuffing ingredients. Spread a thin layer of the stuffing on each slice of the meat, roll up the meat to enclose the stuffing, and tie with string. In a large skillet set over medium heat, heat the oil until hot. Add the meat and cook until it is browned on all sides. Transfer to a plate. Add the braciole to tomato sauce (recipe follows) and simmer 1 1/2 hours, or until tender.

Suggested drink: Francis Coppola Rosso, 1995

TOMATO SAUCE

In a casserole set over moderate heat, cook the onion and garlic in the oil, stirring occasionally, for 5 minutes or transluscent. In a blender or food processor, puree tomatoes, water, and tomato sauce until smooth and add it to the casserole. Add the carrots, potato, basil, cayenne and salt. Bring the liquid to a boil and simmer, partially covered, stirring occasionally, for 1 hour.;

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