Braciole- Crowned Pasta
Braciole
- 1 pound round steak, flattened to a 1⁄4- inch thickness
- 2 tablespoons Italian bread crumbs
- 1 tablespoon grated Romano or Parmesan
- 1 teaspoon finely chopped parsley
- 1 medium garlic clove, minced
- 1 tablespoon minced onion
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 2 hard- cooked eggs, sliced
- 2 tablespoons olive oil
- 2 tablespoons olive oil
- 2 tablespoons finely chopped onion
- 2 medium garlic cloves, minced
- One 28- ounce can crushed tomatoes
- 1⁄2 teaspoon sugar
- 6 basil leaves
- 1 teaspoon dried oregano
- 1⁄4 teaspoon salt, or to taste
- 1⁄8 teaspoon pepper, or to taste
- 12 ounces uncooked penne pasta
- 1⁄4 cup grated Romano, or to taste
Instructions:
Braciole is a traditional dish. Though it is a little extra work, Italians serve it on a regular basis. This stuffed steak would be a real taste treat to help celebrate any holiday or dinner.
- To prepare the braciole, sprinkle the beef evenly with the bread crumbs, cheese, parsley, garlic, onion, salt, and pepper. Arrange the eggs evenly over the top. Roll tightly, starting at one of the short ends. Secure with kitchen string at the ends and in the center. Heat the olive oil in a large skillet over medium- high heat. Add the beef roll and cook on all sides until browned. Remove the beef roll.
- To prepare the sauce, add the olive oil to the pan and place over medium heat. Add the onion and cook, stirring frequently, until translucent, 2 to 3 minutes. Add the garlic and cook for 15 seconds, stirring constantly. Add the remaining ingredients. Return the beef roll to the pan and spoon some of the sauce over the beef.
- Bring the mixture to a boil, reduce the heat , and simmer, covered, for 11⁄2 hours, or until very tender. Turn the beef occasionally and spoon the sauce over the roll. During the last 15 minutes of cooking, prepare the pasta according to the package directions; drain.