Braciole

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this is to die for!!! made it for company last weekend...didn't change a thing...i agree with another reviewer who said the key is to do all the prep work ahead so when you're ready it will go together much easier...definitely will be making this one again!!!

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Made this last week and it was a HIT! Everyone loved it. I made a side of pasta as there was so much sauce. I also had plenty of leftover stuffing so I used in some stuffed mushrooms. I did use prosciutto instead of panchetta as I prefer it more. The key is to plan ahead and do all the prep work you can so when your ready to sear the meat and make the sauce it goes smoothly.
This is a keeper but only for special occasions!

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Delicious ! It did take time . Not something you would do during the week after work. Well worth it when you have the time. I didn't change a thing. Followed the recipe exactly. I did prepare the meat the day before and I think the next time I will also stuff them the day before. That way I will only need to pan sear them, make the sauce and throw them in. Everyone loved the dish :

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This recipe does take some time to prepare. It really is for those who love to cook. If you love to cook, you will enjoy this recipe. I will never feel the need to try another braciole recipe, this is perfect!
I made my pasta sauce the way I normally do and left out the mushroom because my husband does not like them. Perfection!
Thank you Anne!

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This was amazing! I had a bit of the stuffing mix left over and my girls kept coming to the stove taking bites. when kids like it, you know its good! Anne you are a genius!

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I made the recipe last night exactly as written. It is purely a middle of the road recipe. I gave it two stars because of the amount of time and effort to produce a mediocre dish. The stuffing and sauce are both very good and worth the effort. The problem is with the top round. A lean, flavorless, tough cut of beef braised for 2 or more hours produces a lean, flavorless, tender piece of beef. I guess 2 out 3 aint bad (actually yes it is. Veal leg cutlet would seem to be a much better choice for this dish than top round. For those without a food mill for the tomato sauce. I have used a food processor before to shortcut time but the food mill does give a better result.

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Listen, I made this twice. The first time I made it exactly as the recipe directed. The sauce was pretty good and the stuffing good. But the beef was tasteless. So, I made it again. This time I marinated the top round over night with red wine, garlic, and onions, and a dry rub of kosher salt, oregano, rosemary, and thyme. I also went a little heavier on red pepper. I also added a half palm full of Italian herbs to sauce. Cooked at a simmer for four hours (doubled recipe. This time it was fantastic. Served it to guests but glad I tested it first. Recipe needs more flavor and depth. These changes worked beautifully.

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I made this for Christmas dinner. WOW!!! It was absolutely fabulous! The only substitution I made was white wine because we didn't have any red in the house. Everyone agreed it's going to be a new tradition to make this dish. It's one of the best things I've ever tasted!

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Fabulous, layered flavor and worth all the extra time and care. After reading through the reviews, I knew this would be labor intensive. Here's something that saved me a HUGE amount of time on Christmas Day, when I served this. I made Anne's yummy "go to" marinara, which is a slightly different recipe than this sauce, the week before and froze it. I made the stuffing the day before. I took the mariana out as I started pounding and assembling. After browning the braciole, I deglazed the pot with a splash of red wine and added the marinara, letting it simmer until fully heated through before adding the meat. I cannot imagine there was that huge of difference between this and making the sauce that morning. Everyone loved it and, like all the other reviewers, I can honestly say my guests were fighting over the last bits. The stuffing is to die for!

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This recipe is AMAZING!!!! It does take a little while to prep for but it is soooo worth it. I am glad I read other reviews and saw this in not something to do 3 hours before you want to eat. I made the stuffing this morning and loved the taste. A few hours later I ran the tomatoes through the food mill and then started pounding out the round steak I had. After I spent time pounding out the meat and realizing I didn't have enough to use all the stuffing I did make a run to the store and purchased some pre-pounded round steak that actually ended up being the same price of the top round I had pounded. Once all the parts were done and ready to assemble it went quickly. When dinner was ready to be served I made a loose polenta and it was a great pairing. In eating the meal I preferred the store pre-pounded meat to the meat I did, since it was a thinner piece of meat. Overall it was an incredible meal and the family loved it and it is official this is a keeper recipe.