Brasciole With Fettuccini And Tomato Sauce Recipes

FETTUCCINE WITH ITALIAN TOMATO SAUCE

Steps:

• In 4-quart Dutch oven, heat oil over medium-high heat. Cook onions, carrots, celery and garlic in oil about 5 minutes, stirring frequently, until onion is tender. Add beef; cook 6 to 8 minutes, stirring frequently, until thoroughly cooked. Drain.
• Stir in broth, wine, tomato paste, thyme, oregano and tomatoes. Reduce heat to low. Cover; cook 20 minutes, stirring occasionally. Uncover; cook 5 to 8 minutes longer, stirring occasionally, until sauce thickens.
• Meanwhile, cook and drain fettuccine as directed on package.
• Stir parsley into sauce. Serve sauce over fettuccine; sprinkle with Parmesan-style topping.

BRACIOLE

Steps:

• Flatten steak to 1/2-in. thickness. Rub with 1 tablespoon oil. Combine the bread crumbs, parsley, cheese, garlic, oregano, 1/4 teaspoon salt and 1/4 teaspoon pepper. Spoon over beef to within 1 in. of edges; press down. Roll up jelly-roll style, starting with a long side; tie with kitchen string. , In a Dutch oven, brown meat in remaining oil on all sides. Add onion and cook until tender. Stir in the tomato sauce, water, Italian seasoning, sugar and remaining salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 70-80 minutes or until meat is tender. , Remove meat from sauce and discard string. Cut into thin slices; serve with sauce and If desired, spaghetti and additional grated Parmesan cheese and minced fresh parsley.

MACARONI WITH MEATBALLS AND BRACIOLE IN TOMATO SAUCE

Steps:

• In the casserole, heat the oil over moderate heat until hot. Add the onions and cook, stirring constantly, until golden. Add the water, canned tomatoes, tomato sauce, and tomato paste. Add the garlic, basil, sugar, pepper flakes and season with salt. Bring to a boil and reduce to a simmer, partially covered, stirring occasionally, for 2 hours. Add braciole and meatballs and cook for 20 minutes longer.
• Cook the pasta according to package directions and drain. Transfer to a large bowl, add enough sauce to coat and toss to combine. Sprinkle with cheese. Transfer the meat to a platter and spoon some sauce over it. Serve the meat and pasta separately.
• Pat the meat dry and season with salt and pepper.
• In a bowl, combine the stuffing ingredients. Season with salt and freshly ground black pepper
• Spread a thin layer of the stuffing on each slice of the meat, roll up the meat to enclose the stuffing and tie with string.
• In a large skillet over moderate-heat, heat the oil until hot. Add the meat and cook until it is browned on all sides. Transfer to a plate, set aside until ready to add to the sauce.
• Yield: 6 servings
• Prep time: 35 minutes
• Cook time: 15 minutes
• In a bowl mix together (until just combined) the meat, eggs, bread crumbs, cheese, and parsley. Season with salt and red pepper flakes. Add enough club soda to make a firm but light textured meatball. Form mixture into meatballs about the size of an ice cream scoop. Chill, covered, until ready to add to sauce.
• Yield: 6 servings
• Prep time:15 minutes

BRACIOLE (STUFFED BEEF ROLLS IN TOMATO SAUCE)

Steps:

• Place beef between two pieces of plastic wrap. Pound gently with a meat pounder or mallet to 1/4-1/8 inch thickness.
• Remove and discard plastic wrap. Place one slice of the prosciutto on each beef slice. Sprinkle beef slices with the finely chopped garlic, cheese, parsley, salt and pepper. Roll each of the beef slices into a tight roll and secure with a toothpick.
• Heat the olive oil in a large pot. Add the braciole and crushed garlic. Cook, turning the meat occasionally, until it is browned on all sides and the garlic is golden. Add the red wine and simmer for 2 minutes. Remove and discard the crushed garlic cloves.
• Stir in the tomato puree and basil.
• Cover and cook on low heat, turning the meat occasionally, until it is tender when pierced with a fork, about 2 hours. Add a little water if the sauce becomes to thick.
• If you want to serve it the Italian way: Serve the sauce over the hot, cooked ziti as a first course, followed by the braciole. Don't forget to remove the toothpick from the braciole.

BRACIOLA (BRACIOLE) WITH TOMATO AND WINE SAUCE

Steps:

• Place steaks between waxed paper or plastic wrap- pound until very thin.
• Cut steaks into serving size pieces (about 8), or you can roll the whole thing and tie with string (That's how I do it!) Combine garlic, crumbs, egg, bacon, 1 1/2 tsp oregano, cheese, parsley flakes, 1/2 tsp salt 1/8 teaspoons pepper, 1 tbs. olive oil.
• Spoon equal amounts of this mixture on steaks.
• Roll steak and tie with string, or secure with toothpicks.
• Heat oil in skillet and brown rolls.
• Transfer to oven proof casserole.
• Add tomatoes, onion powder, 1 tsp oregano, 1/2 tsp salt, 1/8 tsp black pepper.
• Simmer, covered (or bake in 350 degree oven) for 1 1/2 hours.
• Add water if necessary- Add wine and cook another 10 minute.
• Serve with pasta.
• YUMMMMMMYYYYYYYY!