My mom recently put in a request for braciole. And by put in a request, I mean she went to Esposito’s in the Italian Market, purchased braciole, and told me I was going to make it. So. Slow Cooker Braciole it is!
I was excited to try; I’ve never made braciole before. Braciole is a thinly pounded meat that is topped with a filling and then rolled up and secured either with string or toothpicks. The rolled meat is browned and then added to a tomato sauce to cook.
I have to let you know. Braciole is a labor of love. There is so much prep work! The version I am sharing below is a recipe from a family friend that my parents have been using for years. I decided to make it in my slow cooker so that I could leave and run some errands while it cooked. Because of the prep work involved though, this is definitely a weekend meal.
Ingredients:
For Braciole:
- 3 eggs, hardboiled, diced
- 2 russet potatoes, boiled and diced
- 1 green bell pepper, finely diced
- 1 onion, finely diced
- 1 lb mushrooms, finely chopped
- 1/3 cup chopped parsley
- 1/4 cup grated Romano cheese
- 1/4 cup Italian breadcrumbs
- 8 pieces of braiole, or 2 lbs top round, cut into half inch thick slices
- 8 slices prosciutto
- 1 tablespoon olive oil
For Sauce:
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1/3 cup dry red wine
- 1 tablespoon dried parsley
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1/2 tablespoon garlic powder
- 1/2 tablespoon onion powder
- 1 bay leaf
- 2 (26 oz) cans crushed tomatoes
- 1 (26 oz) can strained tomatoes