Braciole is beef roll that is stuffed with cheese and then slow cooked in a marinara sauce. Delicious!
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.
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..
Preheat the oven to 350 degrees F.
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.
Remove the Braciole fromt he sauce, using a large sharp knife, cut the braciole crosswise and diagonnally into 1/2 thick slices.. Transfer to plates, spoon sauce over and serve.
Simple Tomato Sauce:
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
2 (32-ounce) cans crushed tomatoes
4 to 6 basil leaves
2 dried bay leaves
Sea salt and freshly ground black pepper
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, 1 tablespoon at a time, to round out the flavor. Pour half the tomato sauce into the bowl of a food processor. Process until smooth. continue with remaining tomato sauce. If not using all the sauce, allow it to cool completely and then pour 1 to 2 cup portions into plastic freezer bags. freeze for up to 6 months. yield 6 cups.
Increase cheese in filling?
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (418g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 462 | ||
Calories from Fat: 157 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.5g | 23 % | |
Saturated Fat 6g | 30 % | |
Monounsaturated Fat 7.8g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 59.8mg | 18 % | |
Sodium 2209.8mg | 76 % | |
Potassium 1297.1mg | 34 % | |
Total Carbohydrate 30.7g | 9 % | |
Dietary Fiber 4.4g | 18 % | |
Sugars, other 26.3g | ||
Protein 42.8g | 61 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 462
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