Braciole-Crowned Pasta

  • Yield servings

"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."


1 pound round steak, flattened to a 1/4-inch thickness
2 tablespoons Italian breadcrumbs
1 tablespoon grated Romano or Parmesan
1 teaspoon finely chopped parsley
1 medium garlic clove, minced
1 tablespoon minced onion
1/2 teaspoon salt
1/4 teaspoon pepper
2 hard-cooked eggs, sliced
2 tablespoons olive oil
Tomato Sauce and Pasta:
2 tablespoons olive oil
2 tablespoons finely chopped onion
2 medium garlic cloves, minced
One 28-ounce can crushed tomatoes
1/2 teaspoon sugar
6 basil leaves
1 teaspoon dried oregano leaves
1/4 teaspoon salt, or to taste
1/8 teaspoon pepper, or to taste
12 ounces dry penne pasta
1/4 cup grated Romano, or to taste


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. During the last 15 minutes of cooking, prepare the pasta according to the package directions; drain.
  6. 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.



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