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Braciole- the Turducken of Italian Cuisine! | Go Go Go Gourmet @gogogogourmet
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Braciole

Author Jacqueline

Ingredients

  • 1/4 lb italian sausage
  • 1/3 cup dried bread crumbs
  • 2 T parmesan
  • 1 T fresh parsley
  • 1 T fresh basil
  • 1 egg
  • 1-2 lb piece flank steak
  • 1/8 lb prosciutto thinly sliced (3-4 slices)
  • For the Sauce:
  • 1/4 cup olive oil
  • 1 medium yellow onion finely chopped
  • 1 carrot finely chopped
  • 2 cloves garlic minced
  • 1 rib celery finely chopped
  • 2 T tomato paste
  • 1 T anchovy paste
  • 3/4 cup dry red wine
  • 1-28 oz can crushed tomatoes
  • 1 14 oz can tomato sauce
  • 2 T dried oregano

Instructions

  • Preheat oven to 350F.
  • In a small mixing bowl, add the sausage, bread crumbs, parmesan, herbs, and egg. Stir together using a fork until evenly combined.
  • Sandwich your flank steak between two pieces of saran wrap. Pound out gently until it is mostly rectangular and approximately 1/4" thick- the longer your rectangle, the better.
  • Place the prosciutto slices evenly over the top of the steak. Add the sausage stuffing and spread it out evenly. Leave a 1/4" border around all sides.
  • Starting at the short side, roll up the steak and tie with cooking twine. Season with salt and pepper.
  • In a large dutch oven or other oven safe, lidded pot, heat the olive oil over medium heat. Add the onion, carrot, garlic and celery and saute for approximately 5 minutes.
  • Stir in the tomato paste, anchovy paste, then pour in the wine to deglaze the pan, using a wooden spoon to scrape up any browned bits on the bottom of the pan.
  • Add the tomatoes, tomato sauce and oregano.
  • Place the steak in the pot and pour sauce over. Cover and cook in preheated oven for 2 hours, or until the meat is tender.
  • Remove from pot and allow to rest for 15 minutes. Cut crosswise into slices and serve topped with additional sauce.