As Spaghetti Sauce was the inspiration for writing ‘MaMa Mia Cucina’, which I have previously delivered to The Charlotte Today Show, adding the Braciole to the sauce adds to a very nice accompaniment to the platter of meats for serving. This is a typical ‘Sunday Dinner’, or ‘Sunday Supper’ in my Italian Home.
In the Northeast, Philadelphia, we refer to the sauce as Tomato ‘Gravy’. Growing up in the Northwest of Pittsburgh, Pennsylvania, we refer to the Tomato sauce as ‘Sauce’.
BRACIOLE
1 to 2 Pounds of Round Steak
3 Garlic Cloves, peeled and chopped
1/4 cup of Italian Flat Leaf Parsley, freshly-chopped
Salt & Pepper, to taste
1/4 Cup of Grated Romano Cheese
String for Tying
~ Tomato Sauce
Wash and pat steak dry. Pound the steak on both sides with a meat mallet to tenderize. Spread the garlic, parsley, salt, pepper and cheese completely over one side of the steak. Roll the steak jelly-roll style and tie with string to keep it together. Simmer in tomato sauce for 3 hours. Remove from sauce and cool, slightly. Slice and garnish with sauce and parsley. Serve with a side of pasta, if you wish. ~ Enjoy!
Note: This makes a nice accompaniment to the meat platter, which I serve with the meatballs and sausage.
The meat(s) flavor the tomato sauce making for a flavorful spaghetti sauce.
Cooking Tip: Cover with plastic wrap when pounding steak to prevent splatters. It also helps in the rolling of the steak.
~ Recipe taken from ‘MaMa Mia Cucina Cookbook
Thanks for having me on the Show!