Here is my simple version of Braciole.  Traditionally, it is made with graded cheese, Italian bread crumbs, parsley, and garlic stuffing.  I had lots of great Italian sausages, so I stuffed it with that.  You can use any of these variations and it’s simply delicious!IMG_2334

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  • 1  1/2 lb. beef top round, sirloin, or flank steak (buy thin cuts)
  • olive oil
  • 1/2 C grated parmigiano-Reggiano cheese
  • 1 1/2 lb. Italian sausage (bought from a good Italian market!)
  • 2 C fresh spinach and/or arugula-spinach mix
  • salt & pepper to taste
  • butcher’s twine
  • 3  jars Italian Marinara/Spagetti Sauce
  • mallet with sharp points for tenderizing
  • Hot cooked spaghetti, (Optional)

Place piece of meat on plastic wrap or foil.  Pound with a mallet to thin, then beat with the tenderizer side to further tenderize the meat.  (If you want to make smaller ones, cut the meat into 5-6 in. slices).  Brush each side with olive oil and sprinkle with salt & pepper.  On one side, sprinkle with grated cheese then place a piece of Italian sausage at one end.  Place a handful of fresh spinach on top of the sausage.  Roll up the piece of meat (jelly-roll style).  Tie with butcher’s twine three places on the roll and tie knots.  Set aside.  Do this with each piece of tenderized meat.  (I made 3 large ones).  In a Dutch oven or large fry pan, brown meat in about 1/2 C of olive oil on all sides.  Set aside.

In large pot, pour the 3  jars of your favorite spaghetti sauce or make your own (Use Dad’s Spaghetti Sauce recipe on this site!).  Add the Braciole’s to the sauce.  In the same frying pan you fried the meat in, add the remaining Italian Sausage and brown on both sides.  Cut up the Italian Sausage and place in the Spaghetti sauce.  Simmer on low for about 1 1/2 hours.  (Skim any oil that may be floating on the surface of the sauce and discard.)

Remove the meat from the sauce and discard the string.  Cut into slices; serve with sauce and spaghetti.  Add pieces of Italian sausage around the plate.  Sprinkle with more parmigiano-Reggiano cheese.  Yield: 6-8 servings.