Recipe courtesy of David Rosengarten


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  • Total: 3 hr 5 min
  • Prep: 1 hr 20 min
  • Cook: 1 hr 45 min
  • Yield: 6 servings
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6 (6-ounce) slices round steak, pounded very thin




1 cup toasted bread crumbs

2 hard-cooked eggs, finely chopped

6 slices Sicilian salami, finely chopped

1/4 cup freshly grated Locatelli

4 cloves garlic, minced

2 tablespoons minced parsley leaves

1 small egg, lightly beaten



2 tablespoons olive oil

Tomato Sauce (recipe follows)


1 cup minced onion

4 cloves garlic, minced

2 tablespoons olive oil

2 28-ounce can crushed tomatoes in puree

1 cup water

1 15-ounce can tomato sauce

2 carrots, peeled and cut into 2-inch lengths

1 boiling potato, peeled and left whole

1 teaspoon dried basil, crumbled

Cayenne pepper to taste

Salt to taste


  1. Pat the meat dry and season with salt and pepper. In a bowl, combine stuffing ingredients. Spread a thin layer of the stuffing on each slice of the meat, roll up the meat to enclose the stuffing, and tie with string. In a large skillet set over medium heat, heat the oil until hot. Add the meat and cook until it is browned on all sides. Transfer to a plate. Add the braciole to tomato sauce (recipe follows) and simmer 1 1/2 hours, or until tender.
  2. Suggested drink: Francis Coppola Rosso, 1995


  1. In a casserole set over moderate heat, cook the onion and garlic in the oil, stirring occasionally, for 5 minutes or transluscent. In a blender or food processor, puree tomatoes, water, and tomato sauce until smooth and add it to the casserole. Add the carrots, potato, basil, cayenne and salt. Bring the liquid to a boil and simmer, partially covered, stirring occasionally, for 1 hour.;