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Pound the beef round slices thin and even between two layers of film wrap and set aside. Combine the bread crumbs, garlic, cheese, salt, and pepper in a small bowl and then add Fustini’s Single Varietal Olive Oil and Fustini’s Sage and Wild Mushroom Olive Oil and mix thoroughly to wet all the dry ingredients.
Cut the prosciutto slices in half lengthwise. Working with one slice of beef at a time, place a half slice of prosciutto in the beef, then a sage leaf, and then spread some of the breadcrumb mixture over the top and press to adhere. Roll the beef slice up and secure with a toothpick. Continue until all beef slices are filled and rolled.
Preheat the oven to 400F. Place the garlic on a sheet pan, drizzle the Fustini’s Extra Virgin Olive Oil over the top, season with salt and pepper and roast in the hot oven until brown and soft, 20 to 25 minutes. Let cool so you can handle, then cut in half and squeeze out the roasted garlic meat.
Heat the butter and Fustini’s Sage and Wild Mushroom Olive Oil in a large stock pot over medium high heat. When hot, add the mushrooms and cook over medium high heat until most of the moisture is gone, 10 to 12 minutes, stirring frequently. Add the onion and continue cooking until the onion is soft, another 3 to 5 minutes. Add the roasted garlic, tomatoes, brown sugar and salt and bring to a simmer.
Turn the heat as low as it can go, and continue cooking until the sauce thickens, stirring occasionally, 2 to 3 hours.
Preheat the oven to 350F. Bring the sauce to a simmer in an oven proof pan with a tight fitting lid. Drop the Braciole into the simmering sauce, cover, and place into the preheated oven. Cook the Braciole until tender, 30 to-40 minutes.
Remove from the sauce, remove the toothpick, and slice in half. Toss some of the sauce with the hot cooked pasta and serve the Braciole over the top with a little more sauce and sprinkling of grated cheese.
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