Why Make This Recipe

Braciole with Tomato Sauce is a delicious and hearty dish that brings a taste of Italy right into your home. It’s perfect for family dinners or special occasions. The tender flank steak is rolled with flavorful ingredients, cooked slowly in a rich tomato sauce, and comes out incredibly juicy and satisfying. This dish not only feeds the belly but also warms the heart and creates a sense of togetherness.

How to Make Braciole

Ingredients:

• 2 1/4 lb Flank steak
• 2 cloves Garlic
• 2 tbsp Italian parsley
• 3 cups Tomato sauce
• Salt
• Pepper
• 1/3 cup Italian breadcrumbs
• 2 tbsp Butter
• 1/3 cup Parmesan cheese, grated
• 1/3 cup Provolone cheese, grated
• 1 cup White wine

Directions:

1. Preheat your oven to 350°F (175°C).
2. Lay out the flank steak and pound it to an even thickness.
3. In a bowl, mix the garlic, parsley, breadcrumbs, salt, and pepper. Spread this mixture over the steak.
4. Roll the steak tightly and secure it with kitchen twine or toothpicks.
5. In a skillet over medium heat, melt the butter and sear the braciole until browned on all sides.
6. Add the tomato sauce and white wine to the skillet and bring to a simmer.
7. Cover and transfer the skillet to the preheated oven.
8. Bake for about 2 hours or until the meat is tender.
9. Remove from the oven, let it rest, and then slice into rounds before serving.

How to Serve Braciole

Serve braciole with a generous spoonful of the tomato sauce over the top. It pairs beautifully with pasta, a fresh salad, or crusty bread to soak up the extra sauce. For an authentic touch, sprinkle extra Parmesan cheese on top before serving.

How to Store Braciole

If you have leftovers, store braciole in an airtight container in the refrigerator. It will keep well for about 3-4 days. To reheat, warm it in a skillet over low heat or in the microwave, adding a splash of water or sauce if needed to prevent drying out.

Tips to Make Braciole

• Make sure to pound the flank steak evenly for even cooking.
• Feel free to add your favorite herbs and spices to the filling for added flavor.
• Let the braciole rest for a few minutes before slicing to keep it juicy.

Variation

You can experiment with different cheeses in the filling, such as mozzarella or fontina. Some people also like to add spinach or roasted red peppers for extra flavor and texture.

FAQs

1. Can I use a different cut of meat for braciole?
Yes, you can use other cuts like top round or sirloin, but cooking time may vary.

2. Can braciole be made ahead of time?
Absolutely! You can prepare braciole a day in advance, refrigerate it, and then bake it when you’re ready to serve.

3. Can I freeze braciole?
Yes, braciole freezes well. Wrap it tightly in plastic wrap and place it in a freezer-safe container. It can be stored for up to 3 months.