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Evelyn’s Braciole with Spaghetti

Yields1 Serving

Ingredients
 2 lbs Flank Steak (tenderized)
 3 20 oz Cans of crushed tomatoes
 1 12 oz Can of tomato paste
 1 28 oz Tomato puree (or sauce)
 2 Garlic cloves, minced
 2 Garlic cloves, sliced
 1 dash Salt
 1 tbsp Oregano
 2 tbsp Parsley
 1 tbsp Olive oil
 1 Romano cheese, finely shredded (1 container)
 1 16 oz Box of spaghetti
Cooking Directions
Braciole:
1

Pound both sides of flank steak, cut into thin strips

2

Make the filling: Mix 1/2 container (~5 oz) Romano cheese, parsley, oregano, sliced garlic and pinch of salt

3

Lay out strips of steak and spread filling out on top

4

Roll up each strip and insert toothpick to hold together

5

Brown the rolls and set aside

Italian Gravy:
6

In large pot, add olive oil and garlic. On low heat, brown garlic

7

Add crushed tomatoes, tomato paste, puree

8

Add water (1-3 cans using puree can to desired thickness)

9

Add browned braciole

10

Simmer on low heat for at least one hour

11

Boil water and cook spaghetti according to the package

12

Dish up and enjoy!

Nutrition Facts

0 servings

Serving size