Braciole al Sugo
This Beef Braciole is a succulent roll of seasoned meat simmered in a rich ragu sauce. The result is a tender, juicy dish that’s bursting with flavor, perfect for any occasion. Paired with spaghetti or crusty bread, it's a meal that’s sure to impress. The deep flavors of marinara sauce seep into the beef, creating a savory masterpiece.
Ingredients
- 1 ½ pounds beef flank steak pounded thin
- 1 cup Italian breadcrumbs
- ½ cup grated Parmesan cheese
- 2 cloves garlic minced
- ¼ cup fresh parsley chopped
- 1 teaspoon dried oregano
- Salt and pepper to taste
- ½ cup provolone cheese sliced
- 2 cups marinara sauce or meat sauce
- 2 tablespoons olive oil
- Toothpicks or kitchen twine for tying
Instructions
- Prepare the Filling: In a bowl, combine the breadcrumbs, Parmesan cheese, minced garlic, parsley, oregano, salt, and pepper.
- Assemble the Braciole: Lay the pounded beef flat and spread the breadcrumb mixture evenly over the surface. Place provolone slices on top. Roll the beef tightly and secure with toothpicks or twine.
- Sear the Rolls: Heat olive oil in a large skillet over medium heat. Add the beef rolls and sear on all sides until browned (about 5 minutes).
- Simmer in Sauce: Pour the marinara or meat sauce over the seared rolls, cover, and simmer on low heat for about 1.5 to 2 hours, turning occasionally.
- Serve: Once cooked, remove the toothpicks or twine from the Braciole. Slice into rounds and serve with extra sauce over spaghetti or rigatoni.
Notes
For extra flavor, let the Braciole rest for 10 minutes before serving. You can substitute provolone with mozzarella for a milder taste.