Serves 4


½ cup dried Italian-style bread crumbs

1 garlic clove, minced

2/3 cup grated Pecorino Romano

1/3 cup grated provolone

2 Tbsp chopped fresh Italian parsley leaves

4 Tbsp olive oil

salt and freshly ground pepper

1 (1 ½ pound) flank steak

1 cup dry white wine

3 ¼ cups Simple Tomato Sauce, recipe follows or store-bought marinara sauce


Simple tomato sauce:

½ cup extra-virgin olive oil

1 small onion, chopped

2 cloves garlic, chopped

1 stalk celery, chopped

1 carrot, chopped

2 (32 oz) cans crushed tomatoes

4-6 basil leaves

2 dried bay leaves

sea salt and freshly ground black pepper

4 Tbsp unsalted butter (optional)



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. 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.

3.     Preheat the oven to 350 degrees F.

4.     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 ½ hours.

5.     Remove the braciole from the sauce. Using a large sharp knife, cut the braciole crosswise and diagonally into ½ -inch thick slices. Transfer the slices to plates. Spoon the sauce over and serve.


Simple tomato sauce:

1.     In a large casserole pot, heat oil over medium-high heat. Add onion and garlic and sauté until soft and translucent, about 2 minutes. Add celery and carrot and season with salt and pepper. Sauté until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and reduce the heat to low. Cover the pot and simmer for 1 hour or until thick. Remove the bay leaves and taste for seasoning. IF sauce tastes too acidic, add unsalted butter, 1 tablespoon at a time, to round out the flavor.

2.     Pour half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with the remaining tomato sauce.

3.     If not using all of the sauce, allow it to cool completely and then pour 1 to 2 cup portions into plastic freezer bags. Freeze up to 6 months.


Recipe source