Braciole

In our family Braciole was served as a special treat for birthdays and holidays. It was Grandma’s specialty and the preparation was time consuming. When the meat and sauce were fully cooked, Grandma called us into the kitchen to watch her lift the big roll from the sauce to the cutting board to slice it. The pinwheels of meat, laid side by side on the platter, topped with Grandma’s delicious sauce, made a colorful picture.

Ingredients
∙ Serves 6
Meat
1 Beef flank steak (1-1/2 pounds)
Produce
2 Garlic cloves
1 Onion, medium
1 tsp Oregano, dried
1/2 cup Parsley, fresh
Condiments
2 cans (15 ounces each) tomato sauce
Pasta & Grains
1 Spaghetti, Hot cooked
Baking & Spices
1 tsp Italian seasoning
1/2 tsp Pepper
1/2 tsp Salt
1/2 tsp Sugar
Oils & Vinegars
4 tbsp Olive oil
Bread & Baked Goods
1/2 cup Bread crumbs, soft
Dairy
1/2 cup Parmesan cheese, grated
Liquids
1/2 cup Water

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