Rachael Ray's recipe for beef braciole is "My Mama's Braciole." It requires beef braciole, prosciutto, Parmigiano-Reggiano, crimini mushrooms and arugula. Another recipe of interest available on Rachael Ray's website is "Braciole with Bacon and Onion Sauce."
Make "My Mama's Braciole" by sprinkling eight slices of beef braciole with salt and pepper to taste and topping them with eight slices of prosciutto di Parma and a mixture made from 1 1/2 cups of plain breadcrumbs moistened with 1/2 cup of milk, 2/3 cup of Parmigiano-Reggiano, one finely chopped onion, 1/2 cup of flat-leaf parsley leaves and 1 cup of chopped arugula. Roll the beef slices up, and fasten them closed with toothpicks.
Brown the meat rolls and two cloves of garlic in 2 tablespoons of extra-virgin olive oil heated at medium-high for six minutes. After removing the braciole from the pan, saute 12 minced crimini mushrooms in 2 tablespoons of butter for five minutes, and then stir in 2 tablespoons of flour and 1 cup of dry white wine. Once the sauce reduces, add 1 cup of beef broth and 1 tablespoon of tomato paste, and return the braciole to the pan. Simmer everything on medium-low heat partially covered for 10 to 15 minutes before serving.