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Braciole
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Serves: 10-15
 
Ingredients
  • 2-1 pounds Flank Steaks
  • 1 cup Parmesan Cheese
  • 1 cup Romano
  • 2 sprigs Fresh Oregano
  • 3 sprigs Fresh Basil
  • 2 sprigs Fresh Rosemary
  • 3 tablespoons Minced Garlic
  • 1 cup Panko Bread Crumbs
  • ½ cup Olive Oil
  • 2 tablespoons Ground Black Pepper
  • 2 tablespoons sea salt
  • 3-12 ounce Cans of Tomato Sauce
  • 1-24 ounce Can of Diced Tomatos
  • 1½ cups Red Wine Merlot or your favorite but no dessert wines
Instructions
  1. Preheat the oven to 350 degrees F. Place the red wine, tomato sauce and diced tomatos in a 9 by 13-inch baking dish and place in the oven to heat.
  2. In a the bowl mix the breadcrumbs, cheese, eggs, herbs, olive oil and garlic until it forms a paste.
  3. Cover you cutting boad with plastic wrap then place one of the steaks on top then cover it with plastic wrap. Pound the meat with the flat side of a meat mallet or use a heavy bottomed sauce pan. Remove the plastic and brush the pounded flank steak with olive oil and season generously with the salt and pepper. Spread the filling evenly over the meat. Roll tightly and tie with butcher’s twine.
  4. In a large saute pan heat 1 to 2 tablespoons of vegetable oil and sear all sides of the rolled meat. Remove from the pan.
  5. Add to the hot tomato sauce, cover with a tin foil tent so that the foil is not touching the meat. Braise for 35 minutes or, up to 3 hours.