Food Network: Braciole

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Braciole
Recipe courtesy Giada De Laurentiis

Ingredients
1/2 cup dried Italian-style bread crumbs
1 garlic clove, minced
2/3 cup grated Pecorino Romano
1/3 cup grated provolone
2 tablespoons chopped fresh Italian parsley leaves
4 tablespoons olive oil
Salt and freshly ground black pepper
1 (1 1/2-pound) flank steak
1 cup dry white wine
3 1/4 cups Simple Tomato Sauce, recipe follows, or store-bought marinara
sauce

Directions
Stir the first 5 ingredients in a medium bowl to
blend. Stir in 2 tablespoons of the oil. Season mixture with salt and pepper and
set aside.

Lay the flank steak flat on the work surface. Sprinkle the bread crumb mixture
evenly over the steak to cover the top evenly. Starting at 1 short end, roll up
the steak as for a jelly roll to enclose the filling completely. Using butcher's
twine, tie the steak roll to secure. Sprinkle the braciole with salt and
pepper.

Preheat the oven to 350 degrees F.

Heat the remaining 2 tablespoons of oil in a heavy large ovenproof skillet over
medium heat. Add the braciole and cook until browned on all sides, about 8
minutes. Add the wine to the pan and bring to a boil. Stir in the marinara sauce.
Cover partially with foil and bake until the meat is almost tender, turning the
braciole and basting with the sauce every 30 minutes. After 1 hour, uncover and
continue baking until the meat is tender, about 30 minutes longer. The total
cooking time should be about 1 1/2 hours.

Remove the braciole from the sauce. Using a large sharp knife, cut the braciole
crosswise and diagonally into 1/2-inch-thick slices. Transfer the slices to
plates. Spoon the sauce over and serve.

Ingredients
Simple Tomato Sauce:

1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
2 (32-ounce) cans crushed tomatoes
4 to 6 basil leaves
2 dried bay leaves
Sea salt and freshly ground black pepper
4 tablespoons unsalted butter, optional

In a large casserole pot, heat oil over medium-high heat. Add onion and garlic and
saute until soft and translucent, about 2 minutes. Add celery and carrot and
season with salt and pepper. Saute until all the vegetables are soft, about 5

minutes. Add tomatoes, basil, and bay leaves and reduce the heat to low. Cover the
pot and simmer for 1 hour or until thick. Remove bay leaves and taste for
seasoning. If sauce tastes too acidic, add unsalted butter, 1 tablespoon at a
time, to round out the flavor.

Pour half the tomato sauce into the bowl of a food processor. Process until
smooth. Continue with remaining tomato sauce.

If not using all the sauce, allow it to cool completely and then pour 1 to 2 cup
portions into plastic freezer bags. Freeze for up to 6 months.

Yield: 6 cups
Prep Time: 15 minutes
Cook Time: 1 hour, 10 minutes