Papa Vento's Beef Braccioli

Don't go telling my Dad that I'm sharing his recipes! Goes great with Papa Vento's Sauce.


  • 1 (1 1/2 to 2 pound) beef rump roast, sliced 1/4-inch thick
  • 1 large onion, sliced thin
  • 8 ounces fresh mushrooms, sliced thin
  • 3 ounces mozzarella cheese, shredded
  • 3 ounces Parmesan cheese, grated
  • 3 cloves garlic, minced,
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup Italian seasoned bread crumbs
  • 1/2 cup olive oil, extra virgin or pure
  • 1/2 pound Italian sausage, casings removed, crumbled
  • Salt and pepper to taste
  • Spaghetti sauce


  1. Gently pound meat between wax paper to 1/4 inch thick and tenderize. Season with salt and pepper.
  2. In a medium skillet, over medium heat, sauté onions in 1/4 cup olive oil for 5 minutes.
  3. In a large mixing bowl, combine the rest of ingredients (except sauce) and mix well. Add cooked onions and mix.
  4. Spread a thin layer of mixture on each slice of beef and starting at one short end, roll up like a jelly roll. Secure meat with 2 wooden picks.
  5. In a medium skillet, lightly brown meat on both sides, in 1/4 cup olive oil. Drop rolls into tomato sauce and cook for 1 to 1 1/2 hours, adding water if it gets too thick.
  6. Serve with cooked pasta.

Posted by artsycook at Recipe Goldmine 12/6/2001 12:32 am.

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