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home > recipes > meat > braciole
3 lbs. Rump roast, trimmed and sliced 1/4 inch thick across grain Stuffing (see below) Marinara Sauce (see below) 2 Tbsp. olive oil Brown the slices of beef in a skillet with the olive oil and set aside. Once the slices have been browned, fill with stuffing and hold together with a toothpick. Arrange the rolls in a baking dish and cover with the Marinara sauce. Bake at 375 degrees for 1½ hours and serve. Stuffing Use a basic turkey like stuffing as follows: 12 oz. regular bread cubes plus cornbread cubes, with seasoning mix 4 oz. pine-nuts 3 stalks celery 1 diced onion 1 diced apple First brown the nuts and other ingredients in a saucepan so they soften and the flavors blend. Add the seasoning mix before putting into the bread and add broth as directed. You want medium moisture content. Marinara Sauce 4 Tbsp. olive oil 4 cloves pressed garlic 1 medium onion, diced 1 Tbsp. oregano 1 Tbsp. sweet basil 1½ tsp. tarragon 1 tsp. thyme 1 tsp. sage 3 Tbsp. dried parsley 1 tsp. savory salt & pepper to taste 1 small can tomato paste 32 oz. tomato sauce 16 oz. crushed tomatoes 2 cans Italian style stewed tomatoes or 4 cups fresh chopped roma tomatoes ¾ cup thin 1" slices bell pepper (yellow or red preferred) 1½ cups sliced mushrooms 1 16 oz. can olives, chopped ¾ cup zucchini (optional) 1 tsp. baking soda 1½ Tbsp. brown sugar ½-1 cup red wine 4 to 6 Italian sausages (hot or mild to taste) In a large pot, pour the olive oil, onions, garlic, and spices. Sauté ingredients to break the flavor. Add tomato paste and continue to sauté for about 5 minutes. Add the tomato sauce, crushed tomatoes and chopped tomatoes. Next, add peppers, mushrooms and chopped olives. Then add baking soda, brown sugar and red wine. Brown 4-6 Italian sausages in a skillet (I like few hot, few regular), and add them to the sauce. Cook the sauce for at least two hours before serving. This sauce can be used on pasta of any type, or on top of other dishes manicotti. You can double this batch and freeze some for later. Yields: 12 servings Preparation Time: 1 hour, 30 minutes

Braciole


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keyword: braciole
ethnicity: italian
recipes for meat
recipes by amanda
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(posted November 24, 2007)

3 lbs. Rump
roast, trimmed and sliced 1/4 inch thick across grain
Stuffing (see below)
Marinara Sauce (see below)
2 Tbsp.
olive oil

Brown the slices of beef in a skillet with the
olive oil and set aside. Once the slices have been browned, fill with stuffing and hold together with a toothpick. Arrange the rolls in a baking dish and cover with the Marinara sauce. Bake at 375 degrees for 1½ hours and serve.

Stuffing
Use a basic
turkey like stuffing as follows:

12 oz. regular
bread cubes plus cornbread cubes, with seasoning mix
4 oz. pine-
nuts
3 stalks
celery
1 diced
onion
1 diced
apple

First
brown the nuts and other ingredients in a saucepan so they soften and the flavors blend. Add the seasoning mix before putting into the bread and add broth as directed. You want medium moisture content.

Marinara
Sauce

4 Tbsp.
olive oil
4 cloves pressed
garlic
1 medium
onion, diced
1 Tbsp.
oregano
1 Tbsp.
sweet basil
1½ tsp.
tarragon
1 tsp.
thyme
1 tsp.
sage
3 Tbsp. dried
parsley
1 tsp.
savory
salt & pepper to taste
1 small can
tomato paste
32 oz.
tomato sauce
16 oz. crushed tomatoes
2 cans Italian style stewed tomatoes or 4 cups fresh chopped roma tomatoes
¾ cup
thin 1" slices bell pepper (yellow or red preferred)
1½ cups sliced mushrooms
1 16 oz. can olives, chopped
¾ cup
zucchini (optional)
1 tsp.
baking soda
1½ Tbsp.
brown sugar
½-1 cup
red
wine
4 to 6 Italian sausages (
hot or mild to taste)

In a large
pot, pour the olive oil, onions, garlic, and spices. Sauté ingredients to break the flavor. Add tomato paste and continue to sauté for about 5 minutes. Add the tomato sauce, crushed tomatoes and chopped tomatoes. Next, add peppers, mushrooms and chopped olives. Then add baking soda, brown sugar and red
wine.

Brown 4-6 Italian sausages in a skillet (I like few hot, few regular), and add them to the sauce. Cook the sauce for at least two hours before serving. This sauce can be used on pasta of any type, or on top of other dishes manicotti. You can double this batch and freeze some for later.

Yields: 12 servings
Preparation Time: 1 hour, 30 minutes


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