Beef Braciole
Beef braciole was always a favorite addition to Nonna’s  sauce on Sundays. Braciole is great in the sauce but can also stand on its own as a meat dish, add a side of vegetables or a salad and you have a tasty meal. Add pignoli nuts and raisins to the mixture for added flavor.
Ingredients
Meat - 2lbs flank steak – pounded thin
½ cup reggiano parmigiana cheese grated
½ cup fresh parsley chopped
½ cup bread crumbs
4 cloves garlic finely chopped
½ tsp salt
¼ tsp pepper
Olive oil for frying
String  or toothpicks to hold the meat together
Steps: Meat
- Lay the meat out flat.
- With each piece of meat, sprinkle the cheese, the parsley, the bread crumbs, garlic, a pinch of salt and pepper.
- Roll up the meat with the filling inside.
- Hold the meat together with the rope or toothpicks.
- Cover the bottom of a skillet with olive oil and fry the braciole till cooked.
- Remove string or toothpicks, serve on a plate topped with marinara sauce.
You can add the braciole to a Sunday sauce (see our recipe) or you can make a quick marinara sauce (see our recipe) and spoon over the braciole, add a vegetable or a salad to complete your meal!
