Braciola

Beef Braciola

2 lbs top or bottom round steak, cut into long and narrow (about ½-3/4 inch) strips and pounded flat

The filling:

1/3 cup bread crumbs

3 cloves garlic, chopped

1/3 cup Italian parsley, chopped

2 oz. salami, chopped

1/3 cup freshly grated Pecorino Romano cheese

Salt and Pepper to taste

Spread the filling on the flattened strips of meat. Roll up strips and secure with either one long toothpick or 2 regular sized tooth picks. Heat a few tablespoons of olive oil in a dutch oven or deep pan. Brown well on all sides and then set aside.

The sauce:

2-3 T olive oil

1 yellow onion, chopped

1 garlic clove, chopped or pressed

One 28oz. can of whole Italian plum tomatoes, either hand crushed or pulsed in a food

processor

½ tsp. red pepper flakes

Fresh basil leaves (3-4) torn and thrown into the pot

* We added one red and one green bell pepper to the sauce cut into 1” chunks. This was not in the original recipe but made a very tasty addition.

Add ¼ cup water to the dutch oven to deglaze the bottom of the pan. Add olive oil. When hot add the onion and sauté. Add the garlic and cook about one minute more. Add the tomatoes, chopped peppers and red pepper flakes. Bring to a boil and then reduce heat to a simmer. Add the steak rolls and simmer for 1 ½ to 1 ¾ hours on low.