You are here: Home » Recipes » Braciole-Crowned Pasta Braciole-Crowned Pasta Recipe by American Profile Yield servings PrintEmail "Braciole is a traditional dish. Though it is a little extra work, Italians serve it on a regular basis. This stuffed steak would be a real taste treat to help celebrate any holiday or dinner." Ingredients Braciole:1 pound round steak, flattened to a 1/4-inch thickness2 tablespoons Italian breadcrumbs1 tablespoon grated Romano or Parmesan1 teaspoon finely chopped parsley1 medium garlic clove, minced1 tablespoon minced onion1/2 teaspoon salt1/4 teaspoon pepper2 hard-cooked eggs, sliced2 tablespoons olive oilTomato Sauce and Pasta:2 tablespoons olive oil2 tablespoons finely chopped onion2 medium garlic cloves, minced One 28-ounce can crushed tomatoes1/2 teaspoon sugar6 basil leaves1 teaspoon dried oregano leaves1/4 teaspoon salt, or to taste1/8 teaspoon pepper, or to taste12 ounces dry penne pasta1/4 cup grated Romano, or to taste Instructions To prepare the Braciole, sprinkle the beef evenly with the breadcrumbs, cheese, parsley, garlic, onion, salt, and pepper. Arrange the eggs evenly over the top. Roll tightly starting at one of the short ends. Secure with kitchen string at the ends and in the center. Heat the olive oil in a large skillet over medium-high heat. Add the beef roll and cook on all sides until brown. Remove beef roll. To prepare the sauce, add the olive oil to the pan and place over medium heat. Add onion and cook until translucent, 2 to 3 minutes, stirring frequently. Add garlic and cook 15 seconds, stirring constantly. Add the remaining ingredients. Return beef roll to the pan and spoon some of the sauce over the beef. Bring the mixture to a boil, reduce the heat, and simmer, covered, 11/2 hours, or until very tender. Turn the beef occasionally and spoon sauce over the roll. During the last 15 minutes of cooking, prepare the pasta according to the package directions; drain. Transfer the beef to a cutting board; let stand 10 minutes before carefully slicing. Place the pasta in a shallow bowl or platter. Spoon the sauce on top of the pasta. Arrange the beef slices on top and sprinkle with Romano. Recipe by Tony Greco, Saylorsburg, Pa.