Ingredients Jump to Instructions ↓

  1. 1/2 cup dried Italian-style bread crumbs

  2. 1 garlic clove , minced

  3. 2/3 cup grated Pecorino Romano

  4. 1/3 cup grated provolone

  5. 2 tablespoons chopped fresh Italian parsley leaves

  6. 4 tablespoons olive oil Salt and freshly ground black pepper

  7. 1 (1 1/2-pound) flank steak

  8. 1 cup dry white wine

  9. 3 1/4 cups Simple Tomato Sauce, recipe follows, or store-bought marinara sauce

  10. 1/2 cup extra-virgin olive oil

  11. 1 small onion, chopped

  12. 2 cloves garlic , chopped

  13. 1 stalk celery, chopped

  14. 1 carrot, chopped

  15. 2 (32-ounce) cans crushed tomatoes

  16. 4 to 6 basil leaves

  17. 2 dried bay leaves Sea salt and freshly ground black pepper

  18. 4 tablespoons unsalted butter, optional In a large casserole pot, heat oil over medium-high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrot and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and reduce the heat to low. Cover the pot and simmer for 1 hour or until thick. Remove bay leaves and taste for seasoning. If sauce tastes too acidic, add unsalted butter ,

  19. 1 tablespoon at a time, to round out the flavor. Pour half the tomato sauce into the bowl of a food processorProcess until smooth. Continue with remaining tomato sauce. If not using all the sauce, allow it to cool completely and then pour

  20. 1 to 2 cup portions into plastic freezer bags. Freeze for up to

  21. 6 months. Yield:

  22. 6 cups Prep Time:

  23. 15 minutes Cook Time:

  24. 1 hour,

  25. 10 minutes

Instructions Jump to Ingredients ↑

  1. Videos | Photo: Braciole Recipe Rated 5 stars out of 5 Stir the first 5 ingredients in a medium bowl to blend. Stir in 2 tablespoons of the oil. Season mixture with salt and pepper and set aside.

  2. Lay the flank steak flat on the work surface. Sprinkle the bread crumb mixture evenly over the steak to cover the top evenly. Starting at 1 short end, roll up the steak as for a jelly roll to enclose the filling completely. Using butcher's twine, tie the steak roll to secure. Sprinkle the braciole with salt and pepper.

  3. Preheat the oven to 350 degrees F.

  4. Heat the remaining 2 tablespoons of oil in a heavy large ovenproof skillet over medium heat. Add the braciole and cook until browned on all sides, about 8 minutes. Add the wine to the pan and bring to a boil. Stir in the marinara sauce . Cover partially with foil and bake until the meat is almost tender, turning the braciole and basting with the sauce every 30 minutes. After 1 hour, uncover and continue baking until the meat is tender, about 30 minutes longer. The total cooking time should be about 1 1/2 hours.

  5. Remove the braciole from the sauce. Using a large sharp knife, cut the braciole crosswise and diagonally into 1/2-inch-thick slices. Transfer the slices to plates. Spoon the sauce over and serve.


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