Name: Braciole
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 8 servings
Ingredients: 1 pound thinly sliced beef shoulder (1 to 2 millimeters thin; approximately 8 slices); Extra-virgin olive oil, for cooking; 2 cloves garlic, minced; Salt and pepper; 2 cups fresh spinach; 1 shallot, minced; 2 ounces prosciutto; 4 ounces provolone; 1 cup dry red wine; One 24-ounce jar favorite store-bought marinara sauce; 1 pound pasta of your choice, cooked

Directions

Special equipment:

toothpicks

Lay out the beef slices. Drizzle with the oil, then sprinkle with the garlic, salt and pepper. Spread into the beef.
In a pan, sauté the spinach with some oil and the shallot until wilted. Let cool.
To each meat slice add 1 piece prosciutto, 1 piece provolone and a spoonful of the sautéed spinach. Roll tightly and use a toothpick to keep sealed.
In a hot oiled pan, sear all the meat rolls on both sides. Add the red wine and reduce the heat. Add the marinara sauce. Lower the heat to a simmer and cook until the sauce thickens, 3 to 4 minutes. Serve over the pasta of your choice.