I often incorporate either beef braciole or pork braciole into my Sunday meat sauce. The filling ingredients can be modified to incorporate any flavors that you prefer. Make sure you allow enough cooking time for the meat to become tender (generally 2-3 hours, simmered in the sauce). The sauce that remains is deep and flavorful, and pairs beautifully with a penne pasta.
3 Tbsp. Olive Oil
8 oz. Pancetta, diced
2 Cups of Onions, Chopped
3 Garlic Cloves, Minced
1 Cup Seasoned Breadcrumbs & 1 Cup Parmesan Cheese, Grated
2 Tbsp. Fresh Parsley, Minced
2 Tbsp. Fresh Basil, Minced
1 Tsp. Salt & 1 Tsp. Black Pepper
3 Tbsp. Olive Oil
6 Beef Round Sandwich Steaks (Pounded Thin)
Salt & Pepper
1 Cup Red Wine (Cabernet Sauvignon)
3 Cups Marinara Sauce (see recipe)
2 Tbsp. Parmesan Cheese, Shredded (Garnish)
Step 1 – Make the Braciole Filling:
In a large sauté pan, heat the olive oil and add the diced pancetta. Saute for approx. 2 minutes, until pancetta becomes golden brown. Add the chopped onion and sauté for approx. 4-5 minutes, until onions become tender. Add the minced garlic and sauté for 1 minute.
Add the breadcrumbs, parmesan cheese, fresh parsley, fresh basil, salt and pepper. Stir and remove from heat. Let filling cool. Place in a bowl.
Step 2 – Prepare the Braciole:
Meanwhile, pound each round steak until thin and tenderized. Sprinkle salt and pepper over both sides of the steak.
Layer the cooled filling on each piece of steak and roll up, jelly-roll style.
Tie with butcher twine to secure each braciole. Heat the remaining 3 Tbsp. of olive oil in a large skillet over medium heat. Add the braciole and cook until browned on all side, approx. 5 minutes. Add the wine to the pan and bring to a boil. Stir in the marinara sauce.
Lower the heat and simmer for approx. 2 – 2 ½ hours, until the braciole is tender. Be sure to stir during the cooking time, basting the braciole with the marinara sauce while cooking. The braciole will be done when the meat is tender. Remove the braciole from the sauce. Let cool for a couple of minutes before slicing (use a serrated knife). Spoon sauce over sliced braciole and serve with shredded parmesan cheese.
PENNE WITH BRACIOLE SAUCE:
I made this penne dish with my beef braciole, and was delighted with the deep flavors that developed from the braciole sauce. The long cooking time and the red wine incorporated in the sauce creates tremendous flavor. Cook the pasta to the al dente stage and finish cooking the pasta in the sauce. Add freshly shredded parmesan cheese for the best flavor.
1 lb. Penne Pasta
3 Cups Beef Braciole Sauce (see Beef Braciole Recipe)
½ Cup Parmesan Cheese, Shredded
Step 1 – Prepare the Pasta:
Bring a large pot of well salted water to a boil.
Cook the penne according to package instructions to the al dente stage (approx. 8-10 minutes) and drain when ready.
Step 2 – Warm the Braciole Sauce and Combine:
Meanwhile, in a large sauté pan, warm the beef braciole sauce. Add the drained pasta to the braciole sauce and cook for approx. 2 minutes, until the penne has cooked through and the sauce has adhered to the pasta. Remove from the heat and add the shredded parmesan cheese. Serve warm.
Step 3 – Enjoy!