posted by Pat T 06-15-99 6:20 AM
Braciole (Italian Beef Rolls)
4 (3/4 lb.) steaks, each cut about 1/4-inch thick
1 lb. sweet Italian sausage
2 c. lightly packed celery leaves
2 white bread slices, crumbled
1/3 c. salad or olive oil
1 large onion, diced
2 (16 oz.) pkg. spaghetti or linguini
2 garlic cloves, minced
4 large carrots, cut into 2 x 1/2-inch strips
1 (16 oz.) can tomato puree
1 (13-3/4 oz.) can beef broth
1/4 c. dry wine
1 Tblsp. brown sugar
2 tsp. salt
1/2 tsp. pepper
On cutting board, with meat mallet or dull edge of French knife, pound each steak to about 1/8-inch thick.
Overlap long edges of two steaks to make one large one. Pound overlap as flat as possible.
Remove casings from sausage. Spread steaks with thin layer of 1/2 of the sausage.
Top with 1/2 of celery leaves and half of bread crumbs.
Starting at the narrow end, roll steaks, jelly-roll style and tie securely with string. Repeat with remaining steak.
In 6 to 8 quart Dutch oven over medium-high heat, in hot olive oil, cook steak rolls until well browned on all sides; remove from Dutch oven to large platter; set aside.
In remaining oil in Dutch oven, cook onion, garlic and carrots 5 minutes.
Stir in tomato puree, broth, red wine, brown sugar, salt and pepper.
Return steak rolls to Dutch oven; heat to boiling. Reduce heat to low; cover and simmer 1-1/2 hours or until steak rolls are fork tender.
During last 30 minutes steak rolls are cooking, cook spaghetti as label directs. Drain; place in warm large bowl.
Remove rolls to cutting board; remove strings.
Cut rolls crosswise into 1/2-inch thick slices; arrange on warm large platter. Pour some sauce over slices; serve remainder in gravy boat with spaghetti. Makes 8 servings.