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."


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