Braciole is a traditional Italian dish with many variations. We decided to stuff the beef with herbs and seasonings, and serve it over tomato sauce and spaghetti.
Category
Entre
Servings
8
Prep Time
20 minutes
Cook Time
70-80 minutes
Ingredients
1 beef flank steak (1 1/2 lbs)
4 Tbsp olive oil, divided
1/2 cup soft breadcrumbs
1/2 cup minced parsley
1/2 cup grated Parmesan cheese
2 garlic cloves, minced
1 tsp dried oregano
1/2 tsp salt, divided
1/2 tsp pepper, divided
1 medium onion, chopped
2 15oz cans tomato sauce
1-2 Tbsp Elijah's Xtreme Regret Hot Sauce
1/2 cup water
1 tsp Italian seasoning
1/2 tsp sugar
Hot cooked spaghetti
Directions
Flatten steak to ½ inch thickness. Rub with 1 Tbsp oil. Combine breadcrumbs, parsley, cheese, garlic, oregano, ¼ tsp salt and ¼ tsp pepper. Spoon over beef to within 1 inch of edges; press down. Roll up jelly-roll style, starting with a long side; tie with kitchen string.
In dutch oven, brown meat in remaining oil on all sides. Add onion and cook until tender. Stir in tomato sauce, Elijah’s Xtreme Regret Hot Sauce, water, Italian seasoning, sugar, and remaining salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 70-80 minutes or until meat is tender.
Remove meat from sauce and discard string. Cut into thin slices.
Serve with sauce over the spaghetti noodles and add additional parmesan and parsley. Enjoy!