Braciola

Italian Beef

I cut this out of Sunset years ago because it sounded so good but have never made it. It was somebody's grandmother's recipe from southern Italy.

Ingredients

  • 1 1/2 # round steak cut 1/2 inch think
  • 1 T. butter
  • 1/2 c. parsley
  • 2 T. grated Parmesan cheese
  • 2 cloves garlic
  • pepper
  • 1/2 c. raisins or chopped pitted prunes
  • Sauce:
  • 1 # Italian sausages cut in 3-inch lengths (optional)
  • 4 T. olive oil
  • 1 small onion, chopped
  • 2 cloves garlic
  • 3 cups water
  • 16 oz. tomato sauce
  • 12 oz. tomato paste
  • 3 bay leaves
  • 1/4 t. crushed red pepper
  • 2 T. fresh basil, pesto sauce or 1 T. dry basil

Directions

Remove bone from steak. Spread one side with butter. Sprinkle with parsley, cheese, minced garlic, dash of pepper and the prunes or raisins. Roll meat up in jelly-roll fashion and tie together in several places with cord.

Sauce: Brown sausage. Remove from pan. Add a little oil, if needed, and the braciola; brown well on all sides; remove from pan. To the pan, add ionion and garlic and saut until limp. Add tomato sauce, water, tomato paste, bay leaves, and pepper. Return braciola to pan. Cover and simmer 1 hour. Add sausage, and basil, and continue simmering untio meats are tender, about 1 hour longer. Salt to taste.


To serve cut braciola into thick slices. Serve sausage and braciola slices alongside linguini or spaghetti and pour about a quarter of the sauce over the pasta. Serve remaining sauce to spoon over individual servings Makes 8 to 12 servings. You can also add meatballs to the sauce after the first hour of cooking. The meatball recipe is: 1 # ground beef, 1 small chopped onion, 2 cloves garlic, 1 egg, 1/2 cup raisins or chopped prunes.

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Submitted 6/13/05.
Source: Sunset mag. via my files
Submitted By: Jan
kenenjan@santacruz.k12.ca.us
Braciola