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Maw-Maw’s Braciole
- Maw-Maw’s Braciole
| Maw-Maw's Braciole | Print |
Recipe By: Alice Morrow
Maw-Maw's Braciole
Ingredients
- ½ c. good quality Italian bread crumbs
- 2 T. minced garlic
- ½ c. grated Pecorino Romano cheese
- ⅓ c. grated provolone
- ¼ c. chopped fresh parsley
- 4-6 T. olive oil
- Salt, fresh black pepper, garlic powder
- 1 ½-2 lb. flank steak
- 1 c. white wine
- 3-4 c. Marinara sauce (homemade or store bought)
Instructions
- Mix the first 5 ingredients plus 3 T. olive oil together in a bowl. Season to taste and set aside.
- Place the flank steak on your work surface. Season both sides of the meat.
- Sprinkle the bread crumb mixture evenly over the steak to cover evenly.
- Starting at the short end, roll as in jelly roll fashion. Try to enclose the filling completely.
- With butcher twine, tie the steak roll to secure it.
- Preheat oven 350. Heat remaining oil in heavy ovenproof skillet.
- Add the braciole and cook until browned on all sides.
- Add wine to pan and bring to a boil. Stir in marinara sauce. Cover partially with foil and bake in oven until almost tender. Turn and baste the roll every 30 minutes.
- After 1 hour, uncover and continue to bake until meat is tender, approximately another 20-30 minutes. Total cooking time is usually 1 ½ hours.
- Remove from oven. Take the meat roll out and with sharp knife, cut the braciole crosswise and diagonally into ½” slices. Transfer to serving plates and spoon with more sauce.
| Maw-Maw's Braciole | Print |
Recipe By: Alice Morrow
Easy Tomato/Marinara Sauce:
Ingredients
- ½ c. extra virgin olive oil
- 1 c. chopped onion
- 3 T. minced garlic
- 2 stalks celery, chopped
- 1 (8-oz.) can tomato paste
- 2(32-oz.) cans crushed tomatoes
- ½ c. sugar
- 2 T. dried oregano
- 2 T. dried basil
- 3 bay leaves
- water
- Salt, black pepper, garlic powder
Instructions
- In large pot, heat oil. Add onion, celery and garlic and saute until soft.
- Add tomato paste and sugar and cook for 5-8 minutes, stirring occasionally to keep bottom from burning.
- Add the crushed tomatoes, oregano, basil and bay leaves. Cook for another 5 mintues.
- Season to taste.
- Add water that you have about 2” above the sauce. Reduce heat and simmer for 1 hour or until thick. Check for seasoning.
- If you like the sauce chunky, leave as is. If you want a smooth sauce, use a hand held immersion blender or puree in food processor.
Notes
*****Sauce freezes well.
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