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Total Time
2hrs
Prep 30 mins
Cook 1 hr 30 mins

Braciola is the Italian term for a thin, rolled, stuffed piece of meat that is braised in stock or wine.

Ingredients Nutrition

Directions

  1. Combine first 8 ingredients in a bowl; stir well, and set aside.
  2. Trim fat from steak. Using a sharp knife, cut horizontally through center of steak, cutting to, but not through, other side; open flat as you would a book. Place steak between 2 sheets of heavy-duty plastic wrap, and flatten to and even thickness using a meat mallet or rolling pin. Spread breadcrumb mixture over steak, leaving a 1/2-inch margin around outside edges. Roll up steak, jelly-roll fashion, starting with short side. Secure at 2-inch intervals with heavy kitchen string.
  3. Coat a large Dutch oven with cooking spray, and place over medium-high heat until hot. Add steak, browning well on all sides. Remove steak from pan; set aside; and keep warm.
  4. Add spaghetti sauce and wine to pan, scraping bottom of pan with a wooden spoon to loosen browned bits. Bring to a boil, and return steak to pan. Cover, reduce heat, and simmer 1 hour or until steak is tender. Remove string, and cut steak into 16 slices.
  5. Spoon 1 cup of pasta onto each of 8 individual plates; top with 2 steak slices and 1/3 cup sauce.
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