Braciole

Braciole
Difficulty: Moderate

Ingredients
1 beef flank steak (1-1/2 to 2 lbs.)
4 tbsp olive oil, divided
1/2 cup soft bread crumbs
1/2 cup minced fresh parsley
1/2 cup grated Parmesan cheese
1/2 cup pignoli (pine nuts)
1/2 cup raisins
2 garlic cloves, minced
1 tsp dried oregano
1/2 tsp salt, divided
1/2 tsp pepper, divided
3/4 cup onion, diced
1 large jar of marinara sauce
1/2 cup water
1 tsp Italian seasoning
1/2 tsp sugar

 

 

 



Directions
Flatten steak to 1/2-in. thickness. Rub with 1 tbsp. oil. Combine the bread crumbs, onions, raisins, pignoli, parsley, cheese, garlic, oregano, 1/4 teaspoon salt and 1/4 teaspoon pepper. Spoon over beef to within 1 in. of edges; press down. Roll up jelly-roll style, starting with a long side; tie with kitchen string.   In a Dutch oven, brown meat in remaining oil on all sides.  Stir in the marinara sauce, water, Italian seasoning, sugar and remaining salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 2 1/2 hours. Remove meat from sauce and discard string. Cut into slices; serve with sauce over polenta if desired.
Serves 6