Buca Di Beppo Sunday Rolled Stuffed Beef (Braciole)

READY IN: 2hrs 20mins




  • Mix the bread crumbs, garlic, Pecorino Romano cheese, parsley and eggs. Set aside.
  • Pound the flank steak until it is 1/4 inch thick (or ask your butcher to prepare it for you!).
  • Flatten stuffing onto the middle of the steak from end to end.
  • Lay the whole hard boiled eggs over the stuffing, roll up the steak like a salami and secure with string. Set aside.
  • In a large pan, bring the Marinara Sauce to a boil, lower the heat, and add the braciola covering it in sauce.
  • Cook with lid on for 1 hour or until the sauce is thick, stirring regularly.
  • Remove the braciola and set aside. Add the cream to the sauce and keep warm over very low heat.
  • Cook pasta until al dente, drain and toss with the sauce. Place pasta on a large platter. Remove the string from the braciola. Slice braciola into 1-inch thick pieces arrange over pasta and serve.
  • *Alton Brown browns the rolls and then places in hot marinara in a foil tented baking dish at 350 degrees for 45 minutes.