Sunday Dinner Beef Braciole

Sunday Dinner and Family Time

My Dad worked hard during the week.  He worked for the City of Yountville as well as running his Vineyard Management company with his brother Steve.  Dad and Steve owned 20 acres in Yountville which was purchased in 1926 by John and Lucy Bardessono and Uncle Martin. 

My parents' home was built on a one-acre parcel on the lower portion. When Uncle Steve moved to Yountville, he and Aunt Pat remodeled a home that sat on a one-acre parcel on the upper portion.  There was a lot of activity on the 18 acres.  Growing up it was planted in prunes and walnut trees.  Later on, the fruit and nut trees were replaced by wine grapes.  Since both dad and Steve had full time jobs, Saturdays were spent working in the vineyard.  

Sunday was a day of rest, church in the morning and family time in the afternoon.  When I was smaller, some Sundays we took a drive somewhere often ending up at Aunt Toni's and Uncle Fred's. Aunt Toni was home bound she had Multiple sclerosis. Visits were always fun as we caught them up on all of our activities.  On our way home dad might stop to get gas and sometimes he walked out with ice cream! What a treat!   

There were times that Dad would pick up Aunt Toni and Uncle Fred to take them on a drive around Napa Valley so Aunt Toni could see all the changes.   Afterwards Uncle Fred and Aunt Toni would have Sunday dinner with us. Sunday dinner with extended family was not unusual. When my mom's parents moved back to Napa, we would often pick them up for Sunday dinner. 

 

Grandma passed away a few years after Thom and I got married. Sunday dinners continued with Grandpa, Thom and I would pick up Grandpa and head up to Mom and Dad's.  Our daughter Jennifer remembers our Sunday dinners and missed them when we moved to Delano.  Sunday dinner is a great time to relax, reconnect, have some great food, play games, and enjoy each other. 

One childhood memory I have is a beef roll simmered in a sauce until tender.  I have been searching for a traditional Italian recipe trying to rely on memory. I finally found one that I made for Sunday dinner with Jennifer and the grandkids last week.  When I asked the kids if this was a keeper, they all said yes. I hope you enjoy my version of this traditional Italian Sunday dinner dish.  

Ingredients:

2 lbs. boneless top round 1/4" to 1/8" thick, about 8 - 12 pieces 

8-12 slices of thin prosciutto

4 cloves minces garlic

1/2 cup finely chopped Italian Parsley

1/2 cup seasoned breadcrumbs

1 cup shredded Parmesan or Romano cheese

2 Tablespoons olive oil

2 cups red wine or beef broth

1 28 oz can crushed tomatoes

2 teaspoons dried Italian seasonings

2 Tablespoons tomato paste

1 bay leaf

1 parmesan rind

1 lb. pasta 

If you do not find thinly sliced top round, ask your butcher to slice a 2-pound steak for you.  Place the beef slices between two sheets of plastic wrap and gently pound to 1/4-to-1/8-inch thickness about 11 x 3 inches.  Mix the breadcrumbs, parmesan cheese, chopped parsley, and minced garlic and set aside.

How to assemble:  arrange each piece of beef with the short end facing you, sprinkle with salt and pepper.  Cover each piece of meat with a slice of prosciutto. Divide the breadcrumb mixture evenly over the beef and prosciutto.  Tightly roll the meat pressing to make the rolls even and uniform.  Tie each of the bundles with kitchen twine or insert toothpicks to close.  

Heat the oil in a large pan or Dutch oven over medium heat.   Brown each of the beef bundles on all sides, you may need to brown in batches about 5 minutes.  Transfer to a plate.   In the same pan add garlic and cook about 30 seconds.   Pour in the wine or broth scraping the bottom of the pan to loosen the brown bits.   Cook until wine has reduced by half.  Add in tomato paste and crushed tomatoes. Add in Italian seasoning, bay leaf and parmesan rind.  

Return the beef bundles back into the tomato sauce. Cover with foil or lid and simmer in oven or on top of the stove. Baste the beef rolls with sauce every 30 minutes until beef is tender and sauce is thickened. 

When the beef is tender cook the pasta.  When the pasta is tender transfer the beef rolls onto a plate.  Add cooked pasta to sauce and toss.  Place the pasta into a serving dish and place the Braciole on top spooning some sauce over each beef bundle. 

** if sauce is acidic add pinch of baking soda, just a little will take away the acidity and leave a sweeter taste to your sauce.  

Hazelnut Chocolate Cookies

Ingredients

1/2 cup soften butter

3/4 cups brown sugar

2 Tablespoons granulated sugar

1 large egg (room temperature)

2 teaspoons vanilla extract

1 1/4 flour

1/2 cup cocoa powder

1/2 teaspoons baking soda

1/4 teaspoons salt

1/2 cup hazelnuts finely chopped

Nutella to spread on top

Cream together butter, brown and granulated sugar until creamy.  Add in egg and vanilla mix until combined.  Sift together flour, cocoa powder, baking powder and salt to eliminate any lumps.  Add to butter mixture and mix until just combined.   

Scoop out equal amounts of dough (12 equal parts).  Roll unto ball then roll the sides in the chopped hazelnuts.   place on baking sheet and slightly flatten.  Bake the cookies for 8 minutes and let cool.  

Top with a generous amount of Nutella on top. Store in an airtight container.