BRACIOLE INSPIRED BY EVERYBODY LOVES RAYMOND

Start by making bread crumbs by breaking up a stale loaf of Italian bread and place into a food processor. Process into homemade bread crumbs. With a small amount left in the processor, add a handful of parsley and basil, then process until mixed together and lightly green.

In between two pieces of plastic wrap, place beef cutlets and pound until all pieces are flattened and tenderized. Once all your meat has been pounded thin, break each piece into smaller pieces (roughly 5x5 inch squares).

To prepare the stuffing, start by covering each piece of meat with a pinch of kosher salt, freshly ground pepper, garlic powder, a sprinkle of Italian bread crumbs, currants, and a generous sprinkle of parmesan cheese.

Once the pieces of meat are seasoned, roll each piece tightly and tie together on each end with butcher's twine.

On the stovetop, heat up olive oil for 2-3 minutes and then add each braciole into the pot, making sure not to stack each one on top of each other. Let sit untouched for a good 5 minutes until a golden brown crust forms on the bottom (no need to sear each side since this side will be the only side peaking above the sauce).

Once the braciole is golden brown, place it to the side on a plate. Saute chopped onion until soft and lightly brown and translucent. Crush garlic in and then let that saute for an additional minute.

Add a couple tablespoons of tomato paste and let that cook for a few seconds before dumping in canned San Marzano tomatoes, along with half a can of water. Add a generous sprinkle of oregano, a little sprinkle of salt, twist of freshly ground pepper and mash it all together with a potato/tomato masher until a marinara consistency has been achieved.

Bring it all to a simmer and place the braciole into the pan, making sure not to stack each one on top of each other, and with the browned-side facing upwards. Partially cover and place it into a preheated 325℉ oven for anywhere from 1 ½ to 2 ½ hours. Uncover if necessary to help the sauce evaporate and thicken.

Test for doneness by poking a paring knife into the beef with little to no resistance. If not tender enough, don’t be afraid to place back into the oven for another half hour or so. Once the braciole are done for sure, be sure to remove the excess fat from the sauce.

Boil some pasta and remove the pasta from the cooking water with a minute left in cooking. Finish cooking it in a saute pan with the braciole sauce while combining with a little pasta water. Let cook for 1-2 minutes, until it has absorbed the pasta water. Kill the heat and finish it off with about butter, mixing together until fully melted into the pasta.

Place the pasta into a bowl topped with the braciole, topped with some extra sauce, and then dress it up with some shredded parmesan, warm toasted pine nuts, and little sprinkle of finely chopped basil.