Braciole

Ingredients

  • 1 Lb. Round Steak (1/4" thick)
  • 1/2 Cup Fine Dry Bread Crumbs
  • 1/2 Cup Parsley (chopped)
  • 1 Cup Onion (finely chopped)
  • 3 Tbsp. Parmesan Cheese
  • 1 Egg (lightly beaten)
  • 3 Cloves Garlic (finely minced)
  • 1/4 Cup Oil
  • 1/2 Cup Celery (chopped)
  • 1/4 Cup Dry Red Wine
  • 2 Bay Leaves
  • 1 28-Oz. Can Crushed Tomatoes
  • 1 Tsp. Salt
  • 1 Tsp. Sugar
  • 1 Tsp. Oregano
  • 1 Tsp. Basil
  • 1/8 Tsp. Pepper
  • 8 Oz. Rigatoni (cooled & drained)

Directions

  1. Pound steak to 1/8" thickness.
  2. Stir together bread crumbs, parsley, 1/2 cup onion, cheese, egg and 1 clove of garlic.
  3. Spread mixture on steak and roll up jellyroll style; secure with toothpicks.
  4. In a 5-qt Dutch oven, heat oil over medium heat.
  5. Brown meat, turning often; remove from pan.
  6. Add remaining onion, garlic, and the celery and saute for 5 minutes.
  7. Add all remaining ingredients except rigatoni.
  8. Bring to a boil and reduce heat.
  9. Return meat to pot, cover and simmer 1 & 1/2 hours, or until meat is tender stirring occaisionally.
  10. Remove meat, slice and serve over rigatoni with sauce.

Notes

  • Instead of malting the sauce, use basic tomato sauce and add bay leaves, wine, and celery to speed cooling time and save energy.
  • Have the butcher run the meat through the cubing machine when you buy it to save a lot of pounding.