Classic Braciole

We make this on occasion.
Honestly it’s been a few years but it’s as delicious as before!
Absolutely delicious!

2 LB Roast (Angus Beef Flank Steal or Top Round)
1/4 Cup Italian Breadcrumbs
1 28Oz Can San Marzanos
Dry White Wine
Angel Hair Pasta
Pecorino Romano
Olive Oil
Twine or Toothpicks
1 TBSP Sugar
Basil (optional)
Kosher Salt
Black Pepper

Materials: For Tenderizing

Food Bag or Ziploc
Start by tenderizing the meat with a mallet and bag.
In a separate bowl add all ingredients except for the San marzanos and twine.

Add 4 TBSP of a olive oil to the mix and stir.
Place mixture inside the the beef.
Gently roll to overlap.
Continue to roll tucking as you go.
Nice work!
If opting for toothpicks, secure along the edges as pictured.
If using twine…
Tie in a knot then a bow to secure.
Repeat until secure.
A thing of beauty!
Add some olive oil to a saucepan and set to high heat.
Add kosher salt and pepper.
Reduce heat to medium high and sear for 3-5 mins per side.
Add some wine about 1/4 cup to the bottom of the skillet to reduce.
Carefully add San Marzanos and reduce to medium low heat.

Add in 1 TBSP Sugar to cut the acidity. Slice or dice garlic and add to the mix.
Add a few snips of some basil if preferred.
Remove and snip away remaining twine from the bundle.

Cover with sauce.
Add foil loosely and bake for 30 mins at 350 degrees.

Remove from oven, baste and bake uncovered for another 30 mins.
Remove from the oven and let sit 15 mins.

While it sits in the last few minutes prepare angel hair pasta which will only take about 3-5 mins to prepare.
Plate and top with some extra marinara.
Slice for presentation and serve.
Plate your beautiful creation with a swivel of angel hair.

Top with homemade marinara sauce.
It’s so good!!!

Copyright 2021-2023. All Rights Reserved. Original Photography, Writing, Recipe, Content by Andrea Danielle of and Family.

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