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Braciole

Braciole
In our family Braciole was served as a special treat for birthdays and holidays. It was Grandma’s specialty and the preparation was time consuming. When the meat and sauce were fully cooked, Grandma called us into the kitchen to watch her lift the big roll from the sauce to the cutting board to slice it. The pinwheels of meat, laid side by side on the platter, topped with Grandma’s delicious sauce
6 ServingsPrep: 35 min. Cook: 1-1/4 hours

Ingredients

  • 1 beef flank steak (1-1/2 pounds)
  • 4 tablespoons olive oil, divided
  • 1/2 cup soft bread crumbs
  • 1/2 cup minced fresh parsley
  • 1/2 cup grated Parmesan cheese
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 1 medium onion, chopped
  • 2 cans (15 ounces each) tomato sauce
  • 1/2 cup water
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon sugar
  • Hot cooked spaghetti, optional

Directions

  • Flatten steak to 1/2-in. thickness. Rub with 1 tablespoon oil.
  • Combine the bread crumbs, parsley, cheese, garlic, oregano, 1/4
  • teaspoon salt and 1/4 teaspoon pepper. Spoon over beef to within 1
  • in. of edges; press down. Roll up jelly-roll style, starting with a
  • long side; tie with kitchen string.
  • In a Dutch oven, brown meat in remaining oil on all sides. Add onion
  • and cook until tender. Stir in the tomato sauce, water, Italian
  • seasoning, sugar and remaining salt and pepper. Bring to a boil.
© Taste of Home 2013

2 of 2

Braciole (continued)

Directions (continued)

  • Reduce heat; cover and simmer for 70-80 minutes or until meat is
  • tender.
  • Remove meat from sauce and discard string. Cut into thin slices;
  • serve with sauce and spaghetti if desired. Yield: 6 servings.
Nutrition Facts: 2 slices of beef with 2/3 cup sauce (calculated without spaghetti) equals 330 calories, 20 g fat (6 g saturated fat), 54 mg cholesterol, 1,028 mg sodium, 13 g carbohydrate, 2 g fiber, 25 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
© Taste of Home 2013