Beef Braciole

The tomato-wine pan sauce is divine. Always serve spaghetti or other pasta on the side to complete the presentation.

Ingredients

• 1 (2 1/2 pound) round steak
• 1/2 pound Italian sausage
• 1/2 cup chopped fresh parsley
• 1/4 cup grated Parmesan cheese
• 1 clove garlic, minced
• 1 teaspoon Italian seasoning
• 1 teaspoon kosher or sea salt
• 1/2 teaspoon lemon-pepper seasoning
• 2 tablespoons olive oil
• 1 cup chopped onion
• 1/2 cup chopped carrot
• 1 1/2 cups dry red wine (I use Chianti)
• 1 (16 ounce) can plum tomatoes
• 1 (6 ounce) can tomato paste
• 1 teaspoon salt
• 1 bay leaf

Instructions

1. Trim all fat from steak. Cut into 8 equal pieces, then pound thin.
2. Remove casing from Italian sausage. Break up in medium bowl. Add parsley, Parmesan cheese, garlic, Italian seasoning, 1 teaspoon salt and the lemon-pepper seasoning; mix thoroughly. Spread each steak with 2 heaping tablespoonsful of sausage mixture. Roll up jellyroll fashion; fasten with wooden picks.
3. Brown rolls 3 to 4 at a time in hot oil in Dutch oven. Add onion and carrot to pot. Cook until vegetables are soft, about 5 minutes.
4. Stir in wine, tomatoes, tomato paste, remaining 1 teaspoon salt and bay leaf. Bring mixture to boil; lower heat. Add beef rolls. Cover and simmer for 1 hour. Remove from heat.
5. Remove wooden picks before serving. Serve with sauce and spaghetti or other pasta on the side.

Attribution

Photo credit: (c) Can Stock Photo / myViewPoint