Monday, October 13, 2008

Happy Columbus Day! Italian Beef Bracciole in Sauce w/pasta!

My Italian roots bring me back to Grandmom making Italian Beef Bracciole for my Grandpop in a big pot of pasta sauce (gravy) to be served on the side with macaroni.

Sooo easy is Beef Bracciole that I thought I would share the quick version of this recipe. Mangia Mangia!

Bracciole (or flank steak)
Fresh Parsley
Grated Parmesan Cheese (or you can get fancy and use Mozzarella, Fontina, etc.)
Bread Crumbs
Salt * Pepper
Olive Oil
Fresh Garlic Clove

Prepare the Bracciole (steak) by tenderizing it (pounding the heck out of it with a meat tenderizer hammer/ gadget) You will have a cutlet like piece of meat.

Drizzle some olive oil onto the steak piece rub fresh/raw garlic over it to flavor
Now add your breadcrumbs and cheese, fresh parsley, salt and pepper.
Carefully roll the bracciole and tie it with string or secure it with toothpicks

In saucepan, heat your olive oil and brown your meat on all sides (careful not to get it too dark).
Once browned, you can add fresh tomatoes or add the bracciole itself to the pot of sauce.

Let it slow cook for about 45 minutes (this is an excellent crockpot dish too!)
Serve with pasta and voila! Yum!

Caio, Bellas!

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