OK, I know -- I was bad! I made this recipe, BUT . . . I seriously modified it. (Actually, I more or less made Giada De Laurentis' "Braciole recipe" from the Food Network on TV). I couldn't get flank steak, had to buy skirt steak. Couldn't get it to pound to 1/4" thick (mine was about 1/2" thick!). I stuffed it with 1/2 cup Italian bread crumbs, 2/3 cup grated Romano/Parmesan & 1/4 cup grated (plain) Parmesan, 1 t. minced garlic, 1 T. Italian seasoning & 1 T. parsley flakes, and 2 T. EVOO. I rolled it up, tied it, & browned it. Then, I deglazed my pan with 1/2 cup white wine & added ONE bottle of Marinara sauce, which was PLENTY of sauce! Then I put the braciole in an oven-proof dish & poured the sauce over it. Covered with foil & baked at 375 for 30 minutes, uncovered & baked 30-40 minutes more at 350. The meat was VERY tender, stuffing was good, sauce was fair (I may have used too cheap a brand of marinara -- and the sauce was too thin, with the wine & the grease cooking out of the meat). Next time I'll use a thick & chunky spaghetti sauce. But, all in all, it WAS good and I would try it again sometime.
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OK, I know -- I was bad! I made this recipe, BUT . . . I seriously modified it. (Actually, I...