Beef Braciole

 I like to serve this over homemade pasta.  Many people put a hard boiled egg in the center.  I do not, but if it sounds good to you, add it.

BEEF BRACIOLE

(serves 4)

Ingredients:

*1 (8 ounce) box of pasta (I prefer spaghetti or egg noodles)

*fresh parmesan cheese, grated  (optional)

*fresh flat leaf parsley (optional)

Meat Ingredients:

*4 thin slices of flank steak, boneless top round, sirloin steak, or top round roast

*4 thin slices provolone cheese

*8 thin slices prosciutto (or ham)

*1 pound Italian sausage, cut into 4 pieces and skin removed (hot, sweet, or mild)

*salt & pepper to taste

*1 (8 ounce) box of pasta of your choice, cooked and drained (I like spaghetti or egg noodles)

Stuffing Ingredients:

*1 3/4  cups grated parmesan Romano cheese

*2 garlic cloves, minced fine

*1/2 cup flat leaf parsley, chopped fine

*1/8 cup Italian bread crumbs

*pinch of salt

*pinch of  ground black pepper

*1 tablespoon  cup olive oil

Sauce Ingredients:

*1 tablespoon olive oil

*1 small yellow onion, chopped small

*4-6  garlic cloves, minced

*1 cup red wine

*2 (28 ounce) can tomato sauce (I use crushed San Marino tomatoes)

*1 cup beef stock

*1 teaspoon oregano 

*1 teaspoon dried basil

*1 tablespoon dried parley 

*1 teaspoon salt

*1 teaspoon ground black pepper

*1/2 teaspoon red pepper flakes (optional)

Stuffing Directions:

~In a small mixing bowl, combine parmesan Romano cheese, garlic cloves, bread crumbs, chopped parsley, salt and pepper until well mixed.

~Drizzle olive oil in and mix well.

~Set aside.

Meat Directions:

~Place a slice of steak/roast between two pieces of plastic wrap.

~Using a meat mallet, pound steak/roast into evenly thin pieces.

~Season steak/roast 

~Evenly distribute stuffing mix over each piece of of steak/roast, leaving a small area along the edges.

~Place a slice of provolone cheese over top of stuffing.

~Place 2 slices of prosciutto over top of stuffing.

~Place a piece of Italian sausage on top of prosciutto.

~Tightly roll each piece of steak/roast lengthwise and secure with toothpick or tie with kitchen string.

Sauce Directions:

~In a large stock pot, add olive oil and heat up.

~Place rolled up steak/roast into hot oil and brown all sides.

~Remove from pan and set aside.

~Add onions and cook for 2-3 minutes, stirring often.

~Add in minced garlic and cook for 1 more minute, stirring often.

~Add red wine and stir to deglaze pan.

~Add tomato sauce, beef stock, oregano, basil, parley, salt, pepper, and red pepper flakes.

~Bring to a low boil.

~Reduce heat to a simmer and add the steak/roast.

~Cover, and simmer for 2 hours (half way through I put the lid ajar) (check mixture out every 30 minutes and stir if needed).

Time To Plate:

~Drain pasta.

~Pour a couple scoops of sauce over pasta and toss to coat.

~Divide pasta onto 4 plates or bowls.

~Scoop sauce over pasta.

~Place steak/roast roll up over pasta.

~Sprinkle some fresh grated parmesan cheese over top and some fresh cut flat leaf parsley if desired.