Braciole, is a thin steak rolled with parmigiano cheese, fresh garden parsley, salt and pepper, cooked slow in tomato sauce, just like my momma makes. It's fork tender beef moist and delicious.
Pasta and Braciole
1 pound beef top round, sliced thin
salt and pepper
1 cup parmigiano cheese, grated
4 tablespoons fresh parsley, chopped
toothpicks
makes 4 bracole
Sauce
3 tablespoons olive oil
4 garlic cloves, minced
2 large cans tomato sauce
2 tablespoons tomato paste
1 tablespoon fresh oregano, chopped
1 tablespoon fresh basil, chopped
salt and pepper to taste
optional red hot pepper flakes
Wash and pat dry beef, pound slices with a meat mallet till about a 1/4 inch. Salt and pepper add 1/4 cup cheese and sprinkle parsley on each one, roll up and secure with 2 toothpicks or string. Heat olive oil in large pot and brown bracole on all sides. Then add garlic for 30 seconds, and 2 large cans of tomato sauce. Add tomato paste and herbs, salt and pepper stir and cover, cook for 1 1/2 stirring occasionally. Cook pasta according to directions and serve with sauce and bracole top with parmigiano cheese and red hot pepper flakes.
Pasta and Braciole
1 pound beef top round, sliced thin
salt and pepper
1 cup parmigiano cheese, grated
4 tablespoons fresh parsley, chopped
toothpicks
makes 4 bracole
Sauce
3 tablespoons olive oil
4 garlic cloves, minced
2 large cans tomato sauce
2 tablespoons tomato paste
1 tablespoon fresh oregano, chopped
1 tablespoon fresh basil, chopped
salt and pepper to taste
optional red hot pepper flakes
Wash and pat dry beef, pound slices with a meat mallet till about a 1/4 inch. Salt and pepper add 1/4 cup cheese and sprinkle parsley on each one, roll up and secure with 2 toothpicks or string. Heat olive oil in large pot and brown bracole on all sides. Then add garlic for 30 seconds, and 2 large cans of tomato sauce. Add tomato paste and herbs, salt and pepper stir and cover, cook for 1 1/2 stirring occasionally. Cook pasta according to directions and serve with sauce and bracole top with parmigiano cheese and red hot pepper flakes.
I make these too. Put prosciutto and provolone in too with black olives. Sauce tastes great too!
ReplyDeleteHi Scintilla, Yum that sounds delish!! My mom make a black olive and pine nut sauces around Christmas time. Some similarity there! Thank You :)
ReplyDeleteMy braciole (learned from my mother-in-law) are just like yours and they're THE best, especially with a big bowl of pasta. I've never seen that shape of pasta you show. What is it?
ReplyDeleteHi Ciao Chow Linda, This is a import pasta from the Campania region. Called, O' Sole Mio !
ReplyDeleteThank You :)
A perfect dish for this rainy weekend. I make my braciole just like yours, but add hard boiled eggs inside and sometimes spinach. Looks great Chuck!
ReplyDeleteHi YankeeSoaper, I agree! Yumm, egg and spinach! I love the blends that can be added to Bracole!
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ReplyDeleteI love Braciole! My mom used to make it a lot when I was younger. What kind of pasta did you use? It doesn't look like one I've seen before and I love new pasta shapes!
ReplyDeleteI made bracole for the first time recently myself and I am hopelessly addicted. I love how moist and flavorful it turns out. My grandmother used to make it for special occasions when I was young but I never remember eating it...darn! Yours looks amazing! Where did you find that interesting pasta? I love it!
ReplyDeleteI love that pasta shape too...very interesting. I was just introduced to braciole a few months ago by a young friend at work. She brought some to share with us...her's had chopped boiled eggs in it too. Sounded like a strange combo, but I enjoyed it!
ReplyDeleteHi Julie, Yes, these Braciole's can be made with many different ingredients. Eggs would be yumm!!
ReplyDeleteThank You :)
Hi Bridgett, This is my old time favorite! The pasta I pick up at world market.You can look up there web site, just Google: Maestri Pastai they make it the old way, and have many shapes! Thank you for your comment :)
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