Beef Braciole Recipe
Rolled beef stuffed with Italian bread crumbs and Parmesan, served with asparagus and sugo di carne
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Ingredients
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Beef Braciole
Sugo di Carne (Meat Sauce)
Asparagus
Method
Beef Braciole
- 1
Prepare the Beef
Lay the beef flank steak flat on a cutting board. Use a meat mallet to pound the steak to about 1/4 inch thickness.
- 2
Make the Filling
In a bowl, mix together the Italian bread crumbs, grated Parmesan cheese, minced garlic, chopped parsley, salt, and black pepper.
- 3
Stuff the Beef
Spread the filling evenly over the pounded beef. Roll the steak tightly from one end to the other, securing it with kitchen twine or toothpicks.
- 4
Sear the Braciole
In a large skillet, heat olive oil over medium-high heat. Add the beef rolls and sear on all sides until browned, about 5-7 minutes.
Sugo di Carne (Meat Sauce)
- 5
- 6
Add Tomatoes and Seasoning
Stir in the crushed tomatoes, red wine, basil, salt, and black pepper. Bring to a simmer and let cook for about 30 minutes.
- 7
Combine with Braciole
Once the braciole are seared, transfer them to the pot with the meat sauce. Cover and simmer for an additional 30 minutes, allowing the flavors to meld.
Asparagus
- 8
Prepare the Asparagus
While the braciole is simmering, preheat the oven to 400°F (200°C). Toss the trimmed asparagus with olive oil, salt, and black pepper.
- 9
Roast the Asparagus
Spread the asparagus on a baking sheet and roast in the oven for about 15-20 minutes, or until tender and slightly crispy.
