Bragioli

Method

Combine breadcrumbs, parmesan, parsley, garlic, eggs, salt and pepper in a bowl to form the filling. Lay out each slice of beef and divide the filling amongst them, rolling up tightly and securing with toothpicks or string. Heat olive oil in a large heavy-bottomed pot and brown the bragioli rolls on all sides until golden. Remove and set aside, then sauté the onion until softened. Add tomato paste and cook for one minute, then add tinned tomatoes, water or stock, and bay leaf. Return the bragioli to the pot, nestling them into the sauce. Cover and simmer gently for 45 minutes to one hour until the beef is tender, stirring occasionally. Serve the bragioli with the rich tomato sauce, traditionally accompanied by crusty bread or pasta.