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Published: Tuesday, 12/7/2004

Braciole (For Simmering in Marinara Sauce)

2 pounds top round steak, 1/4-inch thick, cut into 4-by-6-inch slices

2 cups chopped Italian parsley

3/4 cup chopped basil

1 cup fine seasoned bread crumbs

3 tablespoons minced garlic

1 cup grated Parmigiano-Reggiano

Salt and freshly ground black pepper to taste

1/3 cup olive oil

3 quarts (or 3 26-ounce jars) basic Marinara or pasta sauce

1 pound pasta, cooked, if desired

Cook's note: Be sure to pound meat enough to tenderize. Sirloin steak may be used in place of round steak.

Pound meat to tenderize it and make thin, but avoid making holes. Blend parsley and basil, then spread mixture on the meat. Mix the bread crumbs with the garlic and sprinkle that atop the spice mixture on the meat. Add the cheese and salt and pepper on top of the bread-crumb mixture.

Roll the meat, tuck in the ends, and secure with twine. Brown the meat in the olive oil over a low temperature, and turn it gently. Transfer the meat to the pot of marinara sauce and simmer slowly for 45 to 60 minutes, until the meat is tender. Keep an eye on it because you don't want the meat to overcook; an hour may be too long on some stoves.

To serve, remove meat from pot and place on a cutting board. Remove the twine and let the meat cool for about 5 minutes. Then cut the meat into 2-inch slices, like a jelly roll, and arrange on a platter by itself or with other meats from the pot of sauce.

Serve with pasta or spaghetti as a side dish, if desired.

Yield: 6 to 8 servings

Source: Cooking with My Sisters



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