Bracciole for Sauce

This Abruzzo version of a stuffed rolled beef item is usually prepared at the same time as meatballs and sauce.  Browned at the same time as pork short ribs at the beginning of the sauce making, it adds flavor while being tenderized while simmering in the sauce.  This is a DellaPietra family Sunday favorite served with pasta.

Use thin round steak and begin by salting the meat.

Beat one egg with milk or water.

Add seasoned bread crumbs, chopped parsley to the beaten egg and mix.

Pecorino Romano cheese can also be added. (optional)

 Add water if bread mixture needs to be softened.

Spread over meat. Do not go to edges so that bread mixture will escape.  Roll meat from wide to narrow side. Fasten with toothpicks or tie with string.

Brown in oil in heavy duty pot. Turn to brown all sides. Can use onion and garlic as browning.  Then add ingredients for sauce using this as starter for flavor.

Can also brown pork short ribs in pot to add more flavor. After tomato sauce has simmered for a length of time, add meatballs.  Slice to serve with other sauce meat. (see meatball & sauce recipe)

Recipe of Josephine DellaPietra.  Submitted by Rosalyn DellaPietra