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Braciole

(by Christine Flowers)


1 1/2 lb. flank steak

4 T. olive oil

1/2 c. soft bread crumbs

1/2 c. minced fresh parsley

1/2 c. grated Parmesan cheese

2 garlic cloves, minced

1 t. dried oregano

1/2 t. salt, divided

1/2 t. black pepper, divided

1 medium onion, chopped

2 15-oz. cans tomato sauce

1/2 c. water

1 t. Italian seasoning

1/2 t. sugar

Pound meat as thin as possible (about 1/2 inch thick).

Rub with 1 T. oil.

Combine bread crumbs, parsley, Parmesan, garlic, oregano, 1/4 t. salt and 1/4 t. pepper.

Press onto meat, leaving a 1-inch border.

Roll up, starting with a long side, and tie with kitchen string.

In a large heavy pot, heat remaining 3 T. oil, and brown meat on all sides.

Add onion, and cook until tender.

Stir in tomato sauce, water, Italian seasoning, sugar, and remaining 1/4 t. salt and 1/4 t. pepper.

Bring to a boil, reduce heat, cover, and simmer for about 1 1/4 hours, or until meat is tender.

Remove meat from sauce, discard string, and cut into thin slices.


(Read Bel Paese, the story that accompanies this recipe.)

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