Beef Braciole

The tomato-wine pan sauce is divine. Always serve spaghetti on the side to complete the presentation.

Beef Braciole

Ingredients

  • 1 (2 1/2 pound) round steak
  • 1/2 pound Italian sausage
  • 1/2 cup chopped fresh parsley
  • 1/4 cup grated Parmesan cheese
  • 1 clove garlic, minced
  • 1 teaspoon Italian seasoning
  • 1 teaspoon kosher or sea salt
  • 1/2 teaspoon lemon-pepper seasoning
  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • 1/2 cup chopped carrot
  • 1 1/2 cups dry red wine (I use Chianti)
  • 1 (16 ounce) can plum tomatoes
  • 1 (6 ounce) can tomato paste
  • 1 teaspoon salt
  • 1 bay leaf

Instructions

  1. Trim all fat from steak. Cut into 8 equal pieces, then pound thin.
  2. Remove casing from Italian sausage. Break up in medium bowl. Add parsley, Parmesan cheese, garlic, Italian seasoning, 1 teaspoon salt and the lemon-pepper seasoning; mix thoroughly. Spread each steak with 2 heaping tablespoonsful of sausage mixture. Roll up jellyroll fashion; fasten with wooden picks.
  3. Brown rolls 3 to 4 at a time in hot oil in Dutch oven. Add onion and carrot to pot. Cook until vegetables are soft, about 5 minutes.
  4. Stir in wine, tomatoes, tomato paste, remaining 1 teaspoon salt and bay leaf. Bring mixture to boil; lower heat. Add beef rolls. Cover and simmer for 1 hour. Remove from heat.
  5. Remove wooden picks before serving. Serve with sauce and spaghetti on the side.

This page may contain affiliate links. Any purchases made through these links help support Recipegoldmine.com at no additional cost to you. Please see our Disclosure Policy.

Quick Links

American Regional ~ Appetizers ~ Beverages ~ Bread ~ Candy ~ Cookies ~ Desserts ~ Holidays ~ International Cuisine ~ Main Course ~ Meatless ~ Restaurant ~ Salads/Salad Dressings ~ Sandwiches/Wraps ~ Side Dishes/Veggies ~ Snacks ~ Soup/Stew/Chili ~ Complete Recipe Index


DON'T MISS Weekly Specials
from The Prepared Pantry!
Some items are FREE!



Balance of Nature