Blog
Maw-Maw's Braciole

Maw-Maw’s Braciole

Maw-Maw’s Braciole
Maw-Maw's Braciole
Print
Recipe By:
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
  1. Mix the first 5 ingredients plus 3 T. olive oil together in a bowl. Season to taste and set aside.
  2. Place the flank steak on your work surface. Season both sides of the meat.
  3. Sprinkle the bread crumb mixture evenly over the steak to cover evenly.
  4. Starting at the short end, roll as in jelly roll fashion. Try to enclose the filling completely.
  5. With butcher twine, tie the steak roll to secure it.
  6. Preheat oven 350. Heat remaining oil in heavy ovenproof skillet.
  7. Add the braciole and cook until browned on all sides.
  8. 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.
  9. 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.
  10. 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:
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
  1. In large pot, heat oil. Add onion, celery and garlic and saute until soft.
  2. Add tomato paste and sugar and cook for 5-8 minutes, stirring occasionally to keep bottom from burning.
  3. Add the crushed tomatoes, oregano, basil and bay leaves. Cook for another 5 mintues.
  4. Season to taste.
  5. Add water that you have about 2” above the sauce. Reduce heat and simmer for 1 hour or until thick. Check for seasoning.
  6. 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.
 

Print Friendly, PDF & Email

Related Posts

Back To Top