https://pantuso.com/tags/beef/ Recent content in Beef on Joe Pantuso Hugo en-us Thu, 01 Jan 2026 00:00:00 +0000 https://pantuso.com/recipes/beef-braciole/ Thu, 01 Jan 2026 00:00:00 +0000 https://pantuso.com/recipes/beef-braciole/ <p>This is one of those love/hate recipes for me because the amount of effort is very high for something that is delicious but you can get the same flavor profile on easier things. Lasagna being another like that. Which puts them among the things I&rsquo;ll order when I&rsquo;m out&hellip;</p> <p><strong>For the Braciole:</strong></p> <ul> <li>1/2 cup panko breadcrumbs (about 1 1/4 ounces; 40g) </li> <li>1/4 cup grated Parmigiano-Reggiano cheese (2 ounces; 55g)</li> <li>1 loosely packed cup flat-leaf parsley leaves and tender stems (1/2 ounce; 15g), finely chopped</li> <li>1/4 cup (20g) pine nuts, lightly toasted and roughly chopped</li> <li>2 tablespoons (30ml) extra-virgin olive oil</li> <li>1 medium garlic clove (5g), minced</li> <li>3/4 teaspoon freshly ground black pepper, divided</li> <li>1/4 teaspoon red pepper flakes</li> <li>1 1/2 pound (675g) top round beef roast, or 6 store-bought pre-sliced thin (1/4- to 1/8-inch-thick) top round steaks (about 1 1/2 pounds; 675g) (see notes)</li> <li>3/4 teaspoon kosher salt</li> <li>6 large, thin slices prosciutto (about 4 ounces; 115g) <strong>For the Sauce:</strong></li> <li>2 tablespoons (30ml) extra-virgin olive oil</li> <li>1 small yellow onion, diced (4 ounces; 115g)</li> <li>1/2 teaspoon Diamond Crystal kosher salt, plus more for seasoning; for table salt, use half as much by volume</li> <li>3 medium garlic cloves (15g), minced</li> <li>1/2 cup (120ml) dry white wine</li> <li>One 28-ounce (794g) can whole peeled tomatoes, crushed by hand into 1/2-inch chunks</li> <li>1 1/2 cups (240g) water</li> </ul> <ol> <li> <p>Arrange oven rack in middle position and preheat oven to 350°F (175°C).</p>