Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares icon

Braciole Steak (Sunday Supper)


  • Prep Time: 45 minutes
  • Cook Time: 3 hours 30 minutes
  • Total Time: 4 hours 15 minutes
  • Yield: 6+ people 1x
Scale

Ingredients

  • beef flank steak (1-1/2 pounds)
  • 4 tablespoons olive oil
  • 1/2 cup bread crumbs
  • 1/4 cup minced fresh parsley
  • 1/4 cup minced fresh basil
  • 1/2 cup grated Parmesan cheese
  • 6 garlic cloves, minced
  • 1 teaspoon dried Italian seasoning
  • provolone cheese (1-2 slices per steak)
  • salt and pepper to taste
  • Sauce-
  • 34 yellow sweet onions, chopped
  • 5 chopped garlic cloves
  • 1 lb sweet/hot Italian sausage cut into pieces
  • 1012 meatballs (recipe)
  • 1/2 cup red wine
  • 3 large cans whole peeled tomatoes
  • 1 small can tomato paste
  • 1 small can tomato sauce
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon red pepper flakes
  • fresh basil
  • fresh parsley
  • sugar to taste
  • salt and pepper to taste

Instructions

  1. In a bowl, combine breadcrumbs, oil, garlic, herbs and parmesan cheese and mix well.
  2. Lay out your thin pieces and steak ad spread a layer of the mixture on top.
  3. Top with a slice of provolone and roll up like a burrito, and tie off.
  4. In a big sauce pot, coat the bottom with olive oil and add the tied braciole.
  5. When they’re browned remove from the oil and set aside
  6. Add your onions to the oil and cook them low and slow (add salt and pepper)
  7. When onions are softened and have some color, add in your garlic, sausage (In a fry pan on another burner, cook the meatballs so they get browned on all sides)
  8. Pour in red wine to deglaze the bottom of the sauce pot. Use wood spoon to scrape the bits of the bottom.
  9. Add dried Italian seasoning and red pepper flakes.
  10. Add in your large cans of whole tomatoes, squeezing each tomato and crushing it before adding it into the pot. Add in the tomato sauce and paste as well. Stir together.
  11. Add your braciole back into the sauce pot
  12. Place meatballs into sauce pot gently to finish cooking low and slow for about 3-4 hours
  13. Taste your sauce, if it’s too acidic you can add sugar to bring out the sweetness. This step is optional and to taste.
  14. Add in about 1/2 cup fresh basil and chopped fresh parsley towards the last 30 minutes of cooking
  15. Remove braciole from pot, cut the string off and slice into thin pin wheels
  16. Serve over cooked spaghetti

Notes

*You can use jarred tomato sauce for a quick substitute.

**Sausage and meatballs are optional. You can just eat braciole over spaghetti on its own.

Adapt recipe to your liking and needs 🙂

 

  • Category: Pasta
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 plate
42 Shares 213 views
Share via
Copy link