Braciole Recipe
My passion for Braciole grew during high school days. The first taste of this delightful Braciole from the Italian cuisine is enough to addict you to it for life! It is always prepared with a focus on Beef. This Braciole is a perfect Main Dish. You will definitely thank me for sharing this Braciole.
Ingredients
4 beef top round steaks, each 1/4 inch thick (about 3/4 pound each)
1 pound sweet Italian-sausage links or 1 pound pork-sausage meat
2 cups lightly packed celery leaves
2 slices white bread, crumbled
1/3 cup olive or salad oil
1 large onion, diced
2 garlic cloves, minced
4 large carrots, cut into 2" by 1/2 strips
1 16-ounce can tomato puree
1 13 3/4- to 14 1/2-ounce can beef broth
1/4 cup dry red wine
1 tablespoon brown sugar
l 1/2 teaspoons salt
1/2 teaspoon pepper
1 16-ounce package spaghetti or linguine
Directions
1. On cutting board, with meat mallet or dull edge of French knife, pound each steak to about 1/8 inch thickness. Overlap long edges of two steaks to make one large one. Pound overlap as flat as possible. Remove casings from sausage links. Spread steaks with thin layer of half of sausage meat. Top with half of celery leaves and half of bread crumbs. Starting at narrow end, roll steaks, jelly-roll fashion, and tie securely with string. Repeat with remaining steaks, sausage, celery leaves, and bread crumbs.
2. In 6- to 8-quart Dutch oven over medium-high heat, in hot olive oil, cook steak rolls until well browned on all sides; remove from Dutch oven to large platter; set aside.
3. In remaining oil in Dutch oven, cook onion, garlic, and carrots 5 minutes. Stir in tomato puree, broth, red wine, brown sugar, salt, and pepper. Return steak rolls to Dutch oven; heat to boiling. Reduce heat to low; cover and simmer 1 1/2 hours or until steak rolls are fork-tender.
4. During last 30 minutes steak rolls are cooking, cook spaghetti as label directs. Drain; place in warm large bowl.
5. Remove meat rolls to cutting board; remove strings; cut meat rolls crosswise into 1/2-inch thick slices; arrange on warm large platter. Pour some sauce from Dutch oven over meat slices; serve remainder in gravy boat with spaghetti.
2. In 6- to 8-quart Dutch oven over medium-high heat, in hot olive oil, cook steak rolls until well browned on all sides; remove from Dutch oven to large platter; set aside.
3. In remaining oil in Dutch oven, cook onion, garlic, and carrots 5 minutes. Stir in tomato puree, broth, red wine, brown sugar, salt, and pepper. Return steak rolls to Dutch oven; heat to boiling. Reduce heat to low; cover and simmer 1 1/2 hours or until steak rolls are fork-tender.
4. During last 30 minutes steak rolls are cooking, cook spaghetti as label directs. Drain; place in warm large bowl.
5. Remove meat rolls to cutting board; remove strings; cut meat rolls crosswise into 1/2-inch thick slices; arrange on warm large platter. Pour some sauce from Dutch oven over meat slices; serve remainder in gravy boat with spaghetti.
