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3 slices white bread, crusts removed
1/2 cup water
1 1/2 pounds lean chuck, ground twice
1 large egg, beaten
2 tablespoons finely chopped parsley
[preferably Italian flat-leaf]
1 garlic clove, chopped
[We like to add a good dash
Worcestershire sauce]
Salt and [freshly ground] pepper, to taste
6 to 8 thin slices Prosciutto
3 tablespoon raisins
3 tablespoons chopped onion
2 tablespoons pine nuts [preferably toasted]
2 tablespoon grated Romano cheese
3 tablespoons olive oil
Two 6-ounce cans tomato paste
2 1/2 cups water [or beef stock or broth]
1 1/2 cups dry red wine
1/2 teaspoon basil
1/2 teaspoon salt [or less, to taste,
if using stock or broth]
Pepper [freshly ground] to taste

Put the bread slices into a large bowl. Moisten bread with 1/2 cup water
and crumble it with fork tines or with your fingertips. Mix in thoroughly
the ground chuck, egg, parsley, garlic, Worcestershire if using, and salt
and pepper.
On a piece of waxed paper about 15 inches long pat beef mixture into a
1/2-inch-thick rectangle. On top of the meat arrange in layers the Prosciutto slices, raisins, onion, pine nuts, and grated Romano. Starting at the narrow
end of rectangle, roll meat, using waxed paper as pusher, into a neat, com-pact roll. Seal seams with fingertips moistened in water. Wrap meat roll
securely in waxed paper and chill for 3 hours.
In large skillet brown meat in olive oil over moderate heat on all sides,
turning carefully. Remove to large pan. Into meat drippings in skillet stir
the tomato paste, water [or stock or broth], wine, basil and salt and
pepper to taste. Stir mixture thoroughly and simmer over low heat about
15 minutes. Pour sauce over meat roll, cover pan, and simmer braciola
over low heat 1 hour. Remove meat roll to a warm serving platter. Pour
sauce into sauce boat and serve with freshly cooked pasta. Serves 4.


Featured Archive Recipes:
Neapolitan Pot Roast
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