Beef Veal: Bracciola 09 by Recipe Cottage

SEARCH RECIPES:

LOCATION: Recipes >> Beef Veal >> Bracciola 09


	Bracciola 09

		Tomato Sauce: 1/3 cup canola oil diced onions or dried onion flakes, to taste 2 quarts peeled, chopped plum tomatoes basil oregano teaspoon minced garlic parsley pepper salt Heat the oil in a pot on medium heat. Put some pepper in there and let it heat up until you can smell the pepper. Add onion, garlic, and a good amount of basil, oregano, and parsley. Let this heat up until you have a heavenly aroma but be careful not to scorch the onions. Add the tomatoes. You may want to add a teaspoon of sugar if you like your sauce a little sweeter. Bring to a boil over medium heat for 10 minutes and then simmer over low heat until reduced for about an hour. Add the salt after the sauce has simmered for a while. Brasciole: 6 ounces Italian sausage 1 tablespoon of minced garlic parsley pepper 1 pound chuck or flank cut of beef 3 tablespoons canola oil Mix the sausage, garlic, parsley, and pepper. Cut the beef into long, thin strips and pound on it until it's nice and thin. Place a tablespoon of sausage mixture in the middle and roll up the beef. Secure with a toothpick. Heat a pan with the oil and saute the meat until brown. Drop the meat in the tomato sauce and simmer for a half hour or so. Then serve over some fettuccine.