Braciole
Classic Italian rolled beef stuffed with an herb cheese filling and braised in a rich red sauce.

Recipe by Paul Mayville

This dish adds a bit of difficulty and time to making spaghetti sauce but your guests will be impressed with your skills. The result is a tender roulade that melts in your mouth. You really should try making this at least one time. Maybe once you finish taking your bows for the meal you'll feel like doing it again.

Ingredients

• 2 pounds flank steak
• 2 eggs, beaten
• 3 cloves garlic, minced
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh parsley
• 1/2 cup seasoned breadcrumbs (or crushed croutons)
• 1/2 cup grated parmesean cheese
• 1 tablespoon extra-virgin olive oil
• salt & pepper, to taste
• 2 tablespoons canola oil

Directions

Cover beef with plastic and pound until 1/4 inch thick. In a bowl mix the eggs, garlic, herbs, breadcrumbs, and cheese until it forms a paste.

Brush meat with olive oil and season generously with the salt and pepper. Spread filling evenly over the meat. Roll tightly in the direction of grain and tie with butcher's twine.

In a large saute pan heat 2 tablespoons of canola oil and sear all sides of the rolled meat. Remove from the pan and add to spaghetti sauce.

Remove from sauce just before serving (after cooking at least 4 hours), cut and remove twine and slice into 1/2 to 3/4 inch wheels.

Serves 6