• Preparation Time25 mins
  • Cooking Time105 mins
  • Serves4
  • DifficultyEasy
150g dried Italian-style bread crumbs
Simple Tomato Sauce:
1 garlic clove, minced
120ml extra-virgin olive oil
60g grated Pecorino Romano
1 small onion, chopped
2 cloves garlic, chopped
30g cup grated provolone
2 tablespoons chopped fresh Italian parsley leaves
1 stalk celery, chopped
4 tablespoons olive oil
1 carrot, chopped
2 (900g) tins crushed tomatoes
Salt and freshly ground black pepper
1 (680g) flank steak
4 to 6 basil leaves
1 cup dry white wine
2 dried bay leaves
760ml Simple Tomato Sauce, recipe follows, or store-bought marinara sauce
Sea salt and freshly ground black pepper
4 tablespoons unsalted butter, optional
In a large casserole pot, heat oil over medium-high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrot and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add toma
Pour half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
If not using all the sauce, allow it to cool completely and then pour 1 to 2 cup portions into plastic freezer bags. Freeze for up to 6 months.
Yield: 1.5L
Prep Time: 15 minutes
Cook Time: 1 hour, 10 minutes
1) Stir the first 5 ingredients in a medium bowl to blend. Stir in 2 tablespoons of the oil. Season mixture with salt and pepper and set aside.

2) Lay the flank steak flat on the work surface. Sprinkle the bread crumb mixture evenly over the steak to cover the top evenly. Starting at 1 short end, roll up the steak as for a jelly roll to enclose the filling completely. Using butcher's twine, tie the steak roll to secure. Sprinkle the braciole with salt and pepper.

2) Preheat the oven to 175C.

3) Heat the remaining 2 tablespoons of oil in a heavy large ovenproof skillet over medium heat. Add the braciole and cook until browned on all sides, about 8 minutes. Add the wine to the pan and bring to a boil. Stir in the marinara sauce. Cover partially with foil and bake until the meat is almost tender, turning the braciole and basting with the sauce every 30 minutes. After 1 hour, uncover and continue baking until the meat is tender, about 30 minutes longer. The total cooking time should be about 1 1/2 hours.

4) Remove the braciole from the sauce. Using a large sharp knife, cut the braciole crosswise and diagonally into 1/2-inch-thick slices. Transfer the slices to plates. Spoon the sauce over and serve.

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