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Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Beef Braciola
(Braciola di Manzo)

Twelve 6 by 4 inch slices boneless beef chuck, pounded to 1/16 inch thickness
1 medium yellow onion, finely chopped
Two (28 oz) cans whole, peeled tomatoes in juice, crushed by hand
5 tbsp. chopped parsley
1/4 cup pine nuts
1/4 cup finely grated Parmigiano cheese
3 cloves garlic, finely chopped
Kosher salt
Freshly ground black pepper, to taste
1/4 cup extra virgin olive oil
1/2 cup red wine
1/2 tsp. red Chile flakes
1 bay leaf

To make the filling, mix together 4 tbsp parsley, pine nuts, Parmigiano cheese, and garlic in a bowl.

Set aside.

Place a slice of beef on a work surface perpendicular to you.

Season with salt and pepper, and place about 1 tbsp filling on the bottom half.

Starting with the filled half, roll beef up around the filling into a tight cylinder.

Secure roll with toothpicks, and repeat with remaining beef and filling.

Heat olive oil in a 6 quart Dutch oven over medium-high heat.

Working in batches, add beef rolls, and cook, turning as needed, until browned on all sides, about 5-6 minutes.

Transfer to a plate and set aside.

Add onion to pot, and cook, stirring, until soft, about 5 minutes.

Add wine, and cook, stirring to scrape bottom of pot, until almost evaporated, about 5 minutes.

Stir in chile flakes, tomatoes, and bay leaf, and then return beef rolls to pot.

Bring to a boil, and then reduce heat to medium-low.

Cook, covered partially and gently stirring occasionally, until meat is cooked through and tender, about 2 hours.

Remove meat rolls from sauce, remove toothpicks, and transfer to a serving platter.

Continue cooking sauce until reduced and thickened, about 20 minutes.

Pour sauce over meat rolls, and sprinkle with remaining parsley. Serves 6.
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