Braciola II

Braciola II

10

"It tastes great! Serve with pasta."

Ingredients

2 h 30 m {{adjustedServings}} servings 488 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 488 kcal
  • 24%
  • Fat:
  • 19.1 g
  • 29%
  • Carbs:
  • 43.2g
  • 14%
  • Protein:
  • 34.8 g
  • 70%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 1820 mg
  • 73%

Based on a 2,000 calorie diet

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Directions

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  1. Cut sirloin into 6 oblong pieces, 3/16 inch thick. Lay out on waxed paper and sprinkle each piece with garlic, parsley, pepper and salt. Roll up each piece, beginning at the narrow end, and tie tightly with twine.
  2. Heat oil in large Dutch oven over medium-high heat. Place rolls in pot and brown, 1 to 2 minutes on each side. Pour in 1/2 cup of red wine, reduce heat to low and simmer 10 minutes. Pour in half of peeled, chopped tomatoes, cover and simmer 15 minutes.
  3. Mix together tomato paste and water. Combine with remaining peeled tomatoes, crushed tomatoes, and tomato sauce and add to pot in small increments, cooking down slightly after each, for a total of 30 minutes. Sprinkle in anise seed, oregano and sugar and simmer 1 hour more.
  4. Thirty minutes before serving pour in remaining wine and basil. Simmer until ready to serve.
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Reviews

10
  1. 11 Ratings

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Good, but too much sauce. I didn't know to pound the meat thin. : (

This was fantastic on day 2. But I think the garlic must have been a typo? Try 2-4 cloves, not HEADS of garlic...way toooooooo strong! The sauce was wonderful!

This recipe has much potential, and with some tweaking I believe it could reach perfection. I used "tomato, basil, and garlic" pasta sauce instead of tomatoe sauce, and Italian style tomatoe pa...