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.
- 1⁄2 cup fresh breadcrumb
- 1⁄2 cup minced fresh parsley
- 1⁄3 cup grated fresh parmesan cheese (1 1/3 ounces)
- 3 tablespoons capers
- 2 tablespoons pine nuts, toasted
- 2 tablespoons fresh lemon juice
- 1 teaspoon olive oil
- 4 garlic cloves, minced
- 1 (1 1/2 lb) lean flank steak
- vegetable oil cooking spray
- 1 1⁄2 cups spaghetti sauce
- 1 cup dry red wine
- 8 cups hot cooked fettuccine (about 16 ounces uncooked pasta)
- Combine first 8 ingredients in a bowl; stir well, and set aside.
- 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.
- 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.
- 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.
- Spoon 1 cup of pasta onto each of 8 individual plates; top with 2 steak slices and 1/3 cup sauce.