Bracciole with spicy tomato sauce
4
Points®
Total time: 4 hr 20 min • Prep: 20 min • Cook: 4 hr • Serves: 8 • Difficulty: Easy
This Italian beef roll looks fancy but it’s simple to make and uses cozy, homey ingredients, including egg, garlic, and bread crumbs. Great for a dinner party or big family meal.
Ingredients
Seasoned breadcrumbs
¼ cup(s)
Fresh parsley
¼ cup(s)
Grated Pecorino Romano cheese
¼ cup(s)
Hard boiled egg
1 item(s), large, coarsely chopped
Garlic
2 clove(s), minced
Extra virgin olive oil
2 tsp
Uncooked trimmed top round steak
24 oz, cut into 8 (1/4-inch) slices
Table salt
¼ tsp
Arrabbiata sauce
24 oz
Red wine
4 fl oz, (1/2 cup)
Instructions
1
Stir together bread crumbs, parsley, Romano, egg, garlic, and 1/2 teaspoon oil in medium bowl.
2
Place steaks, in one layer, between two pieces of plastic wrap. With meat mallet or rolling pin, pound to 1/8-inch thickness. Remove top piece of plastic. Sprinkle about 2 tablespoons filling onto each steak, leaving 1/2-inch border, gently pressing so it adheres. From short end, roll steaks up to enclose filling. Tie each roll at 1-inch intervals with kitchen twine. Sprinkle with salt.
3
Stir together arrabbiata sauce and wine in 5- or 6-quart slow cooker.
4
Heat remaining 1 1/2 teaspoons oil in large heavy skillet over medium-high heat. Add beef rolls and cook, turning occasionally, until browned, about 4 minutes. Transfer rolls to slow cooker, spooning sauce over. Cover and cook until beef is fork-tender, 4 to 5 hours on High or 8 to 9 hours on Low. Remove twine from rolls. Serve with sauce.
5
Per serving: 1 beef roll and scant 1/4 cup sauce.
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