Total Calories: 106
1 Place the beef between 2 pieces of plastic wrap
and pound gently with the flat side of a meat
pounder or a rubber mallet to an even 1/8-inch
thickness. Discard the top piece of plastic.
2 Set aside 1 chopped garlic clove for the sauce.
Sprinkle the meat with the remaining garlic, the
cheese, parsley, and salt and pepper to taste. Roll
up each piece like a sausage and tie it like a small
roast with cotton kitchen string.
3 Heat the oil in a large pot. Add the braciole.
Cook, turning the meat occasionally, until it is
browned on all sides, about 10 minutes. Scatter the
remaining garlic around the meat and cook 1 minute
. Add the wine and simmer for 2 minutes. Stir
in the tomatoes and basil.
4 Cover and cook over low heat, turning the meat
occasionally, until it is tender when pierced with
a fork, about 2 hours. Add a little water if the
sauce becomes too thick. Serve hot.
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