Buca Di Beppo Sunday Rolled Stuffed Beef (Braciole)

"I was looking for a Braciole Recipe from Calabria, and was happy when I stumbled across this one. It is a bit ambitious for a week night, but if you use Alton Brown's quick cook method* for Braciole it can be done."
photo by Cook4_6 photo by Cook4_6
photo by Cook4_6
photo by Cook4_6 photo by Cook4_6
photo by Cook4_6 photo by Cook4_6
photo by Cook4_6 photo by Cook4_6
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.

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I am originally from Minneapolis, Minnesota and moved to Ohio in 1978. It was quite a culture shock going from the city to living next to the Amish. I spend most of my time cooking, cleaning and caring for my four kids. I have abandoned cookbooks and now cook from favorite, wilted recipe pages and the internet. I fell in love with my Italian family recipes (Scavo, Rotella, Scalzo, Micelli, Grande, Gigliotti) and my Mom's homecooked meals.
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