Yield
8 servings

Braciola is the Italian term for a thin, rolled, stuffed piece of meat that is braised in stock or wine.

How to Make It

Step 1

Combine first 8 ingredients in a bowl; stir well, and set aside.

Step 2

Trim fat from steak. Using a sharp knife, cut horizontally through center of steak, cutting to, but not through, other side; open flat as you would a book. Place steak between 2 sheets of heavy-duty plastic wrap, and flatten to an even thickness using a meat mallet or rolling pin. Spread breadcrumb mixture over steak, leaving a 1/2-inch margin around outside edges. Roll up steak, jelly-roll fashion, starting with short side. Secure at 2-inch intervals with heavy string.

Step 3

Coat a large Dutch oven with cooking spray, and place over medium-high heat until hot. Add steak, browning well on all sides. Remove steak from pan; set aside, and keep warm.

Step 4

Add spaghetti sauce and wine to pan, scraping bottom of pan with a wooden spoon to loosen browned bits. Bring to a boil, and return steak to pan. Cover, reduce heat, and simmer 1 hour or until steak is tender. Remove string, and cut steak into 16 slices.

Step 5

Spoon 1 cup pasta onto each of 8 individual plates; top with 2 steak slices and 1/3 cup sauce.

Ratings & Reviews

koriander's Review

koriander
October 19, 2010
I have made this recipe several times since it originally was published in '96. I made several changes this time, and it was excellent as always. Instead of parsley, i used a box of drained spinach. I used 1 TB capers, added Italian & garlic herb seasoning, forgot the lemon juice, and made fresh breadcrumbs by toasting 2 bread slices and crumbling it. Sauce was a blend of leftover low fat sauce and sausage flavored sauce (Buetoni?). Served with brocolli and a Cab. Its a little work to flatten and roll up the meat, but quick after that and worth it. Delish!