Recipe

Braciole For Your Spaghetti Sauce Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 1 year ago When you make these be sure to add some pork sausage or pork chops to your sauce for flavor. Braciole is used plentifully by Italians in their sauces and can be very tasty. Serve with light salad with Italian oil and wine vinegar on side. A nice red chiante should compliment it well.... More Prep:30m Cook:60m Servings:8	Mystic_rive
	italian sauce additive

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Ingredients

1 lb "Round Steak" or 1lb "London Broil"

1/2 cup bread crumbs (preferably "Progresso")

Fresh Parsley

1/4 cup Parmesan Cheese (fresh grated recommended)

(3) cloves Fresh Garlic

Coarse Black Pepper and Salt

Salt Pork tastey fried crunchy bits

Directions

When you go to your localbutcher to get the 1 lb "Round Steak" or 1 lb "London Broil" ask him to slice the meat up into 1/4" thin pieces.

Take the meat slices and lay them out on wax paper.

Now pound with a meat pounder .

The pieces will end up larger when you're done pounding and you may have to cut them in half and do some trimming.

You want to have pieces that are approximately 7"x3" and relatively rectangular in shape, sometimes when they slice the meat you may get some slices that come to a point, you will have to cut those ends off, it becomes a problem when you start to roll the meat up if one edge is a lot smaller than the other.

chop fresh parsley, about 1/4 to 1/2 cup,

grate some fresh Parmesan cheese, about 1/4 cup,

chop 3 cloves of garlic as fine as you can.

Sprinkle on the meat a little finely chopped fresh garlic (spread out the garlic with your fingers and try to press the garlic into the meat), add some bread crumbs, fresh parsley and fresh Parmesan .salt pocheese dash of salt and coarse black pepper

Make sure it's evenly spread out on the meat.

Roll up the meat as tight as you can and tie it up with some very strong thread or butchers twine... three pieces of string for each piece.

tie it well enough to hold it all together.

Make sure to leave long pieces of string hanging off the knot you make so you can find the string after cooking it.

If you don't have strong thread, it will fall apart during the searing process.

sear the meat in the very hot pan.

Take them right from the frying pan into the sauce.

Simmer in sauce for about an hour.

Put pasta on platter mixed with a little sauce so it won't stick together

Sauce in a bowl

Braciole in bowl

Grated cheese in bowl

Serve piping hot

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Comments

flavorsofitaly 1 year ago said:
Our family loves Braciole! I've never made it with the salt pork, but plan to try that next time. This recipe can be time consuming, but the end result is well worth the effort!

mystic_river1 1 year ago said:
Thank you for your comment.

chatombreux 4 months, 2 weeks ago said:
I made this tonight and it turned out quite well. The only problem I could see was commented on by my mother - she said she couldn't really taste the filling, so I think next time, I'll put a bit more breadcrumbs and parmesan inside the roll. The meat did seem to overwhelm the filler a bit. But, I will make this again. The sauce was beyond excellent with the combined flavors of the sausage and the beef!!

unclefedor 2 months, 4 weeks ago said:
+5

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