I brought this to a party and everyone was raving about how great it was.

Braciole, those delightful Italian meat rolls, are a dish that feels like a warm hug from your grandmother. This recipe carries with it tales of time spent in the kitchen with loved ones, enveloped in the rich aromas of slowly simmering tomato sauce. Hailing from the sunny regions of Southern Italy, braciole are traditionally served during celebrations and family gatherings. They're a labor of love, perfect for Sunday dinners when you have time to slow down and savor each bite. The rolled meat, stuffed with breadcrumbs, herbs, and cheese, then simmered in marinara sauce, creates a dish that is tender, flavorful, and utterly comforting. It's a dish that connects the past with the present, making new memories with each delicious bite.

Braciole pairs beautifully with a side of pasta, often bathed in the same marinara sauce the meat simmers in, making a homogenous and flavorful plate. For a richer experience, serve it alongside a creamy polenta or garlic mashed potatoes. A crisp, green salad, dressed simply with olive oil and vinegar, adds a refreshing contrast to the richness of the braciole. Don’t forget the crusty Italian bread to mop up the sauce - it’s an essential part of the meal that no one should miss.

Servings: 4

4 thin slices of beef top round, about 1/4 inch thick
Salt and pepper to taste
1 cup Italian-style breadcrumbs
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil (optional)
1/4 cup pine nuts (optional)
4 ounces provolone cheese, sliced
2 cups marinara sauce
2 tablespoons olive oil
1/2 cup red wine (optional)

1. Start by pounding the beef slices with a meat mallet until they are about 1/8 inch thick. Season each slice with salt and pepper.

2. In a small bowl, combine the breadcrumbs, Parmesan, garlic, parsley, and basil. If using pine nuts, add them as well.

3. Lay the beef slices flat and sprinkle the breadcrumb mixture evenly over each slice.

4. Lay slices of provolone cheese over the breadcrumb mixture.

5. Starting from one end, carefully roll up each slice, securing with toothpicks or kitchen twine.

6. In a large skillet, heat olive oil over medium-high heat. Add the braciole rolls and brown on all sides.

7. Once browned, remove the braciole and set aside. If using red wine, add it to the skillet to deglaze, scraping up any browned bits.

8. Add the marinara sauce to the skillet, stirring to combine with the wine.

9. Return the braciole to the skillet, nestling them in the sauce. Reduce heat to low, cover, and simmer for 1.5 to 2 hours, until the meat is tender.

10. Remove the braciole from the sauce, discard the toothpicks or twine, and serve with your choice of sides.

For a different twist, try using pork or veal instead of beef. You can also experiment with different cheeses like mozzarella or pecorino romano for a unique flavor. If you prefer a spicier kick, add crushed red pepper flakes to the breadcrumb mixture. For a more indulgent version, incorporate cooked spinach and sun-dried tomatoes into the filling. Remember, braciole is a versatile dish that you can tailor to suit your tastes and what you have on hand.