RECIPE FOR BRACIOLE IN TOMATO SAUCE RECIPES

THE BEST BRACIOLE RECIPE - FOOD.COM - FOOD.COM - RECIPES ...

The Best Braciole Recipe - Food.com - Food.com - Recipes ... image

This is Giada DeLaurentis's recipe from her book Everyday Italian, and it is so wonderful. She does suggest to be creative with the flavorings by using different herbs or cheeses, if you'd like. This is sure to impress. The recipe looks a little lengthy, but it is not complicated or difficult. And don't worry if some of the stuffing falls out during the browning - just spoon it back in if you can, or let it blend into the sauce. It will be great. NOTE: I made 4 of these for a large gathering, browning them in a skillet, then baking them in a 11x15 pan 2 1/2 hrs mostly covered, 30 more minutes uncovered. (For this much, you only need 2 or 3 times the wine and sauce, not 4 times.)

Total Time 2 hours 30 minutes

Prep Time 30 minutes

Cook Time 2 hours

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2/3 cup parmesan cheese, grated
1/3 cup provolone cheese, grated
1/2 cup Italian seasoned breadcrumbs
2 tablespoons parsley, chopped
1 garlic clove, minced
4 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
1 1/2 lbs flank steaks
1 cup dry white wine
3 1/4 cups marinara sauce (can use a jar of sauce)

Steps:

Preheat the oven to 350 degrees.
Stir the cheeses, bread crumbs, parsley, garlic and 2 tablespoons of the olive oil together.
Lay the flank steak out flat on work surface and sprinkle with 1/2 teaspoon each of salt and pepper.
Pat the bread crumb mixture over the steak.
Starting at one short end, roll up the steak (like a jelly roll) and tie with butcher's twine. Season the outside with the remaining salt and pepper.
Heat the remaining 2 tablespoons of oil in a heavy large ovenproof skillet over medium heat and add the flank steak.
Cook, turning until browned on all sides, about 8 minutes.
Add the wine to the pan and bring to a boil, and stir in the tomato 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 about 1 1/2 hours, uncover and continue baking until the meat is tender, about 30 minutes longer.
Remove the braciole from the sauce. Cut the twine off, and slice into 1/2 inch thick slices.
Transfer the slices to a platter, and spoon some sauce over the slices.

Nutrition Facts : Calories 801, FatContent 41.8, SaturatedFatContent 14.2, CholesterolContent 142.2, SodiumContent 2148.9, CarbohydrateContent 42.2, FiberContent 6.4, SugarContent 20.1, ProteinContent 51.4

BEEF BRACIOLE WITH TOMATO SAUCE (BRACIOLE PUGLIESI ...

Beef Braciole With Tomato Sauce (braciole pugliesi ... image

Beef braciole is a hearty, meaty, delicious Italian dish that will have you hooked to its rich flavors. The dish is a perfect example of home-style Italian food. It is comforting, saucy, rich, and just perfect for any season.

Provided by Maricruz

Categories main dish

Total Time 135 minutes

Prep Time 15 minutes

Cook Time 120 minutes

Yield 4

Number Of Ingredients 11

Ingredients

1 ½ lbs flank steak or beef top round steak (sliced into approx. 8 portions)
1 cup parmigiano (grated)
1 cup Italian breadcrumbs
4 Tbsp parsley (chopped)
4 Tbsp extra virgin olive oil
salt and pepper (to taste)
4 cups tomato passata
½ cup white onion (chopped)
2 garlic cloves
1 Tbsp oregano
salt and pepper (to taste)

Steps:

Pound the meat with a meat mallet or rolling pin.
Season with salt and pepper both sides then place the slices onto a flat surface.
Sprinkle breadcrumbs, parmigiano cheese and parsley on top of a slice of meat.
Carefully, roll up each slice into a tight roll, then secure with toothpicks the ends to prevent the filling from coming out during cooking. Repeat with all meat slices.
In a large braise pan heat the olive oil over medium heat. Cook the braciole on all sides until nicely browned. Transfer onto a plate, cover and set aside.
In the same pan, using the oil that’s left, add onions and sauté until translucent. Add garlic and sauté for a few seconds.
Pour in the tomato passata, add 2 cups of hot water (or beef stock), add oregano, season with a little bit of salt and pepper then bring to a boil.
Return braciole to the pan, making sure they’re almost covered by liquid.
Set the heat to the lowest, cover, and simmer for about 1 hour and 30 minutes, mixing from time to time and adding more water if necessary, until the meat is very tender.

Nutrition Facts : Calories 680 kcal, CarbohydrateContent 47 g, ProteinContent 54 g, FatContent 31 g, SaturatedFatContent 10 g, CholesterolContent 119 mg, SodiumContent 965 mg, FiberContent 7 g, SugarContent 15 g, ServingSize 1 serving

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