Braciole
Source of Recipe
Grandma Lynn Foglio
Recipe Introduction
No true spaghetti sauce is complete without Braciole. Not only does this rolled "roast" add flavor to the sauce, it adds happiness to your tastebuds! Just make sure you prepare this before you start your sauce, as it needs to cook the entire time your sauce is simmering.
Please note that I did not add measurements to the ingredient list. You will be sprinking these ingredients on to cover the meat completely.
List of Ingredients
1-1/2 lbs Round Steak or London Broil
Italian Bread Crumbs
Fresh Parsley, chopped
Fresh grated Parmesan Cheese
Fresh Garlic, minced (you can never have too much garlic!)
Salt and Peper
Butchers Twine (cooking string)
Olive OilRecipe
Place the meat on wax paper and pound them down to approximately 1/4" thick. Slice them into as many 7" x 4" rectangles as you can get. Hopefully you will get at least three or four out of your cut of meat.
Salt and Pepper your meat to your liking and sprinkle the meat with the bread crumbs, parmesan cheese, fresh parsley and fresh garlic. Don't be afraid to cover the meat because if you will remember, this is going to help add flavor to your sauce.
Start at one end and roll the meat up like a jelly roll and tie with the butchers twine, enough so that it will not come unrolled as you work with it. Leave enough string so that you can find it once you pull it out of the sauce as you will be removing it before you eat. Rolling may take a little practice, but with over time, you can do it!
Heat a frying pan coated with olive oil, and sear the meat on each side until lightly browned. Add the seared meat to your sauce and simmer at least 5 hours on low heat. The longer, the more flavor and tenderness you will achieve.
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