Braciole Recipe (with Easy Tomato Sauce)

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Arrange a rack in the middle of the oven and heat the oven to 350°F. Meanwhile, heat the remaining 2 tablespoons olive oil in a large, ovenproof, heavy-bottomed skillet over medium heat until shimmering. Add the braciole and cook, turning every few minutes, until browned on all sides, about 8 minutes. While the braciole is browning, finely chop the remaining 1 garlic clove. Transfer the braciole to a plate. Add the garlic to the pan and cook, stirring often, until soft and fragrant, about 1 minute. Add 1 heaping tablespoon tomato paste and 1 cup dry white wine. Stir and scrape up any browned bits from the bottom of the pan. Pour in 1 (28-ounce) can crushed tomatoes and the remaining 1 teaspoon kosher salt and stir to combine.

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