Braciole

• Meat

  • 1 2 lb piece Flank steak
  • 1/4 lb Italian sausage
  • 1/8 lb Prosciutto

• Produce

  • 1 tbsp Basil, fresh
  • 1 Carrot
  • 1 Celery, rib
  • 2 cloves Garlic
  • 2 tbsp Oregano, dried
  • 1 tbsp Parsley, fresh
  • 1 28 oz can Tomatoes
  • 1 Yellow onion, medium

• Refrigerated

  • 1 Egg

• Canned Goods

  • 1 tbsp Anchovy paste
  • 2 tbsp Tomato paste

• Condiments

  • 1 14 oz can Tomato sauce

• Oils & Vinegars

  • 1/4 cup Olive oil

• Bread & Baked Goods

  • 1/3 cup Bread crumbs, dried

• Dairy

  • 2 tbsp Parmesan

• Beer, Wine & Liquor

  • 3/4 cup Red wine, dry

Found on gogogogourmet.com

Description

Ingredients

• ¼ lb italian sausage
• ⅓ cup dried bread crumbs
• 2 T parmesan
• 1 T fresh parsley
• 1 T fresh basil
• 1 egg
• 1-2 lb piece flank steak
• ⅛ lb prosciutto, thinly sliced (3-4 slices)
• For the Sauce:
• ¼ cup olive oil
• 1 medium yellow onion, finely chopped
• 1 carrot, finely chopped
• 2 cloves garlic, minced
• 1 rib celery, finely chopped
• 2 T tomato paste
• 1 T anchovy paste
• ¾ cup dry red wine
• 1-28 oz can crushed tomatoes
• 1 14 oz can tomato sauce
• 2 T dried oregano

Directions

• Preheat oven to 350F.
• In a small mixing bowl, add the sausage, bread crumbs, parmesan, herbs, and egg. Stir together using a fork until evenly combined.
• Sandwich your flank steak between two pieces of saran wrap. Pound out gently until it is mostly rectangular and approximately ¼ thick- the longer your rectangle, the better.
• Place the prosciutto slices evenly over the top of the steak. Add the sausage stuffing and spread it out evenly. Leave a ¼ border around all sides.
• Starting at the short side, roll up the steak and tie with cooking twine. Season with salt and pepper.
• In a large dutch oven or other oven safe, lidded pot, heat the olive oil over medium heat. Add the onion, carrot, garlic and celery and saute for approximately 5 minutes.
• Stir in the tomato paste, anchovy paste, then pour in the wine to deglaze the pan, using a wooden spoon to scrape up any browned bits on the bottom of the pan.
• Add the tomatoes, tomato sauce and oregano.
• Place the steak in the pot and pour sauce over. Cover and cook in preheated oven for 2 hours, or until the meat is tender.
• Remove from pot and allow to rest for 15 minutes. Cut crosswise into slices and serve topped with additional sauce.