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Stuffed Meat Rolls

Grandma Gallasso's braciolone, or rolled stuffed beef, was a great favorite in our house. Round or steak was stuffed, rolled and tied, browned, and cooked in tomato sauce and served as a secondo (second course). Variations on the stuffing include pine nuts, raisins, and olives.

Serves 6-8



2 pounds top round steak  about 1/4-inch thick

 2 teaspoons fine sea salt

1 tablespoon coarsely ground black pepper

4  cloves garlic

1 bunch parsley  

1/2 cup walnuts

1/2 cup grated Pecorino Romano cheese

3 hard-boiled eggs, cut into slices

2 tablespoons extra virgin olive oil

1 tablespoon lard or butter


1/3 cup extra virgin olive oil

1 onion, thinly sliced

4 cups crushed fresh (about 8 medium tomatoes) or canned plum tomatoes

1/3 cup water

1 cup dry red wine

1 whole bay leaf

1 small bunch basil tied with string

Salt to taste

Freshly ground black pepper to taste


Lay the meat out flat and pound it with a meat hammer to flatten it slightly to a uniform thickness. Be careful not to tear the meat.
Wipe the meat dry with paper towels. Rub it all over with salt and pepper.

Mince the garlic, parsley and walnuts together and spread it all over surface of the meat.

Lay.the eggs slices the center of the meat slightly overlapping. Starting at a long side, roll up the meat like a jelly roll. Tie the roll with string at 1-inch intervals. Set aside.

For the sauce

In a large deep saucepan, heat the olive oil. Add the onions and cook until they soften.  Add the meat to the pan and brown it on all sides. Lower the heat to medium low and add all the remaining ingredients; add salt to taste. Stir to blend well. Simmer the meat, covered for 1 1/2 hours, or until tender.

Remove the meat from the sauce and let rest for 5 to 10 minutes. Remove the strings and cut into 1 inchthick  slices. Arrange on a serving platter, spoon the sauce over, and serve

This recipe is from CIAO ITALIA by Mary Ann Esposito, published by William Morrow and Company, Inc. 1991.


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