Thursday, Oct 27, 2016
One of America's Great Newspapers ~ Toledo, Ohio

Italian Beef Braciola

1 boneless beef round steak, cut 3/4-inch thick, about 2 pounds

2 tablespoons flour

3/4 teaspoon pepper

2 tablespoons olive oil

1 pound uncooked spaghetti

2 tablespoons fresh Italian parsley

2 tablespoons grated parmesan cheese

For the flling:

1/2 cup seasoned dry bread crumbs

1/4 cup chopped fresh Italian parsley

2 tablespoons grated parmesan cheese

1 clove garlic, crushed

For the sauce:

1 28-ounce can plum tomatoes, undrained, broken up

1 6-ounce can tomato paste

1/2 cup water

2 teaspoons dried basil leaves

Heat oven to 300 degrees. Trim fat from beef steak; sprinkle with flour and pepper. Pound steak to 1/2-inch thickness. Combine filling ingredients; spread evenly over steak, leaving 1 inch at both narrow ends. Starting at one narrow end, roll steak up jelly-roll fashion; tie steak roll securely with string at 2-inch intervals. In Dutch oven, heat oil over medium heat until hot. Add steak roll; brown evenly.

To same pan, add sauce ingredients. Bring to a boil; cover tightly. Cook in 300-degree oven for 13/4 to 2 hours, or until beef is tender.

Meanwhile, cook spaghetti according to package directions. Keep warm.

Remove string from steak; carve into 3/4-inch slices. Arrange beef slices on spaghetti; top with sauce. Garnish with parsley and cheese.

Yield: 6 servings

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