Pasta With Bracciole Flank Steak Recipes

BRACIOLE

Steps:

• 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.
• 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.

BRACIOLE

Steps:

• Flatten steak to 1/2-in. thickness. Rub with 1 tablespoon oil. Combine the bread crumbs, parsley, cheese, garlic, oregano, 1/4 teaspoon salt and 1/4 teaspoon pepper. Spoon over beef to within 1 in. of edges; press down. Roll up jelly-roll style, starting with a long side; tie with kitchen string. , In a Dutch oven, brown meat in remaining oil on all sides. Add onion and cook until tender. Stir in the tomato sauce, water, Italian seasoning, sugar and remaining salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 70-80 minutes or until meat is tender. , Remove meat from sauce and discard string. Cut into thin slices; serve with sauce and If desired, spaghetti and additional grated Parmesan cheese and minced fresh parsley.

PASTA WITH BRACCIOLE (FLANK STEAK)

Steps:

• Fry ground sausage in a pan until thoroughly cooked.
• Thoroughly mix fried Italian sausage, chopped egg, Romano cheese, bread crumbs in a small bowl and season with salt, pepper, onion powder and garlic powder.
• Season both sides of flank steak with salt, pepper, onion powder and garlic powder and spread sausage mixture over flank steak.
• Press mixture tightly on flank steak and roll it (like a jelly roll) and tie it securely with twine, making sure the ends are sealed.
• This is the Bracciole (pronounced Brah-chee-o'-lae).
• Brown link Italian sausage over medium heat in a large stock pot and remove.
• Brown all sides of the Bracciole in the stock pot and return sausage.
• Add tomato puree, onion garlic sugar, and salt and pepper to taste.
• Keep heat at medium until it starts to boil and reduce heat to simmer.
• Place stock pot in 275° preheated oven for 3 hours, stirring occasionally (about every hour).
• You could also cook it on the stove at the lowest heat, but you have to stir it about every 15 minutes.
• Just before you are ready to serve, boil a large pot of salted water and cook pasta (spaghetti, linguini, rigatoni all work well) until it is al dente' (to the teeth).
• Strain pasta and put in a large bowl with a coating of the tomato sauce.
• But the remainder of the sauce in a bowl for those might who like more.
• Put Bracciole on a platter, remove string and cut Bracciole into 1" to 1 1/2" slices (as you would a loaf of bread) and serve as a side dish with the pasta.
• Serve some grated or shredded Romano cheese for those who might like a little cheese with their pasta.
• Note: Pasta has a nasty habit of cooling very rapidly, so it is best if you serve it in bowls, rather than plates, and preheat the bowls as well as the serving bowls and platter.