Papa Vento's Beef Braccioli recipe

Posted by artsycook at recipegoldmine.com 12/6/2001 12:32 am

Don't go telling my Dad that I'm sharing his recipes!!!! Goes great with Papa Vento's Sauce (see Pasta Sauces index)

1 (1 1/2 to 2 pound) beef rump roast, sliced 1/4-inch thick
1 large onion, sliced thin
8 ounces fresh mushrooms, sliced thin
3 ounces mozzarella cheese, shredded
3 ounces Parmesan cheese, grated
3 cloves garlic, minced,
1/4 cup fresh parsley, chopped
1/2 cup Italian seasoned bread crumbs
1/2 cup olive oil, extra virgin or pure
1/2 pound Italian sausage, casings removed, crumbled
Salt and pepper to taste
Spaghetti sauce

Gently pound meat between waxed paper to 1/4 inch thick and tenderize. Season with salt and pepper.

In a medium skillet, over medium heat, saut� onions in 1/4 cup olive oil for 5 minutes.

In a large mixing bowl, combine the rest of ingredients (except sauce) and mix well. Add cooked onions and mix.

Spread a thin layer of mixture on each slice of beef and starting at one short end, roll up like a jelly roll. Secure meat with 2 wooden picks.

In a medium skillet, lightly brown meat on both sides, in 1/4 cup olive oil. Drop rolls into tomato sauce and cook for 1 to 1 1/2 hours, adding water if it gets too thick.

Serve with cooked pasta.