👨‍🍳 作り方

1. 1

   Prepare the filling: In a bowl, combine chopped bacon, breadcrumbs, chopped hard-boiled eggs, parsley, minced garlic, salt, and pepper. Mix well.

2. 2

   Lay out the pounded beef slices. Divide the filling among the slices and spread it evenly, leaving a small border.

3. 3

   Roll up each beef slice tightly, tucking in the sides, to form 'olives'. Secure with kitchen twine if necessary.

4. 4

   Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the bragioli on all sides.

5. 5

   Remove the bragioli from the pot and set aside. Add the chopped onion to the pot and sauté until softened, about 5-7 minutes.

6. 6

   Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes.

7. 7

   Add the chopped tomatoes, beef broth, and bay leaf. Bring to a simmer.

8. 8

   Return the bragioli to the pot, ensuring they are mostly submerged in the sauce. Cover the pot and reduce heat to low.

9. 9

   Simmer gently for at least 2 hours, or until the beef is very tender. Stir occasionally and add a little more broth or water if the sauce becomes too thick.

10. 10

    Remove the bay leaf and twine before serving. Serve hot, spooning the sauce over the bragioli.