Hearty Beef Braciole With Simple Tomato Sauce Recipe

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Hearty Beef Braciole With Simple Tomato Sauce
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  1. For the Braciole:
  2. 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.
  3. Lay the flank steak flat on the work surface. Sprinkle the bread crumb mixture evenly over the steak to cover the top evenly. Starting at 1 short end, roll up the steak as for a jelly roll to enclose the filling completely.
  4. Using butcher's twine, tie the steak roll to secure. Sprinkle the braciole with salt and pepper.
  5. Preheat the oven to 350 degrees F.
  6. 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.
  7. 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.
  8. After 1 hour, uncover and continue baking until the meat is tender, about 30 minutes longer. The total cooking time should be about 1 1/2 hours.
  9. Remove the braciole from the sauce. Using a large sharp knife, cut the braciole crosswise and diagonally into 1/2-inch-thick slices. Transfer the slices to plates. Spoon the sauce over and serve.
  10. ****
  11. For the Simple Tomato Sauce:
  12. In a large casserole pot, heat oil over medium-high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrot and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes.
  13. Add tomatoes, basil, and bay leaves and reduce the heat to low.
  14. Cover the pot and simmer for 1 hour or until thick. Remove bay leaves and taste for seasoning. If sauce tastes too acidic, add unsalted butter, 1 tablespoon at a time, to round out the flavor.
  15. Pour half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
  16. **NOTE: If not using all the sauce, allow it to cool completely and then pour 1 to 2 cup portions into plastic freezer bags. Freeze for up to 6 months.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1143.98 Kcal (4790 kJ)
Calories from fat 765.56 Kcal
% Daily Value*
Total Fat 85.06g 131%
Cholesterol 162.09mg 54%
Sodium 1030.7mg 43%
Potassium 639.95mg 14%
Total Carbs 45.91g 15%
Sugars 3.9g 16%
Dietary Fiber 4.38g 18%
Protein 50.56g 101%
Vitamin C 7.2mg 12%
Vitamin A 0.3mg 10%
Iron 3.4mg 19%
Calcium 335.6mg 34%
Amount Per 100 g
Calories 268.51 Kcal (1124 kJ)
Calories from fat 179.69 Kcal
% Daily Value*
Total Fat 19.97g 131%
Cholesterol 38.05mg 54%
Sodium 241.92mg 43%
Potassium 150.2mg 14%
Total Carbs 10.78g 15%
Sugars 0.91g 16%
Dietary Fiber 1.03g 18%
Protein 11.87g 101%
Vitamin C 1.7mg 12%
Vitamin A 0.1mg 10%
Iron 0.8mg 19%
Calcium 78.8mg 34%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 29.2
  • 31

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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