Braciole

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if you are a "foodie' i suggest adding the traditional raisins , pinenuts, and or hard boiled egg. i tried half of it with these ingredients and liked it much better than the other half without.
If you like the taste of great big italian meatballs; this is your recipe.otherwise add the other ingredients to add interest to the dish.

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This recipe is a definite do over and over and over. The worst part is trying to get all of the filling to stay in it as you roll the meat. The sauce is delicious as well. I have made it twice in 3 weeks!! I tenderized the meat first.

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Use thinly sliced top round instead of flank steak amd add a slice of sweet capicola in each roll. Let it cook abotu 2 hours. Good stuff.

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I was so happy that the picky adult eaters liked this. This is definately going to be a dish I'll make again and again. I also had a problem with the filling not remaining inside but it added more flavor to the sauce.

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This was really wonderful. I found it helpful to add a little milk to the filling to "neaten" things up before rolling. Also, I pounded the flank but couldn't get it thin enough. My only problem is that I expected it to be more tender. My mother's used to fall apart. The taste was fantastic and I will make it again. Perhaps a little extra cooking time would have made the difference. Love Giada's recipes.

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I make this frequently and everyone loves it. It is important to thoroughly pound the flank steak to make it tender. This also to make it uniformly thin which makes it easy to roll. I use Mario Batali's basic tomato sauce which we prefer and I use 6 cups of tomato sauce with 1-1/2 cups of white wine because we love the sauce after the roast has cooked slowly in it.

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I LOVED THIS DISH!! This is one of the best tasting dishes I've ever had .

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Ever since the Sopranos was on tv, I've wondered what "Braciole" was. Tony and Carmella always seemed to order it at restaurants. This recipe is absolutely amazing and easy to make. I followed the recipe except for two things - I used red wine, not white wine. And I added a little water to the pan during the last 1/2 hour of baking because the sauce was getting thick and drying out. That worked perfectly. I also cooked some penne and tossed it with the leftover bottled tomato sauce (from the recipe and tossed it with some parmesan. I spooned it into a casserole and topped it with a mix of chopped parsley, bread crumbs, parmesan, a little olive oil, and a couple of chopped scallions - basically what was left of the ingredients from the meat recipe that I didn't use. EXCELLENT.

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It tasted like a big meatball which was good but not something I would make on a regular basis.

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OK, let's get my minor tweakings out of the way first, because I am apparently unable to follow a recipe without making a few subtle changes. I added some fresh basil to the filling, used half parmesan and half romano, and put an egg in there to bind it together a little. Pretty minor changes so I think I'm still entitled to give a review.

This dish is fantastic! The marinara is just about the best I've ever had, which may have something to do with the tomatoes. I used Trader Joe's canned whole tomatoes with basil, which were delicious right out of the can. The marinara itself was fresh-tasting and vibrant all by itself. But when cooked with the meat for a couple hours -- wow. The sauce takes on the subtle flavor of the beef and the filling, and it ends up as a cross between a marinara and a meat gravy.

I made this for 10 last night, so used several flank steaks. I couldn't get the meat pounded down very thin, so rolling was a pain at first, but it came out just fine. There were raves all around the table. The beef, the filling, and the sauce meld perfectly together. It's rustic and elegant at the same time, and will impress anyone who comes to your house.