Braciola II

Braciola II

10

"It tastes great! Serve with pasta."
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Ingredients

2 h 30 m servings 488 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 488 kcal
  • 24%
  • Fat:
  • 19.1 g
  • 29%
  • Carbs:
  • 43.2g
  • 14%
  • Protein:
  • 34.8 g
  • 70%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 1820 mg
  • 73%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Cut sirloin into 6 oblong pieces, 3/16 inch thick. Lay out on waxed paper and sprinkle each piece with garlic, parsley, pepper and salt. Roll up each piece, beginning at the narrow end, and tie tightly with twine.
  2. Heat oil in large Dutch oven over medium-high heat. Place rolls in pot and brown, 1 to 2 minutes on each side. Pour in 1/2 cup of red wine, reduce heat to low and simmer 10 minutes. Pour in half of peeled, chopped tomatoes, cover and simmer 15 minutes.
  3. Mix together tomato paste and water. Combine with remaining peeled tomatoes, crushed tomatoes, and tomato sauce and add to pot in small increments, cooking down slightly after each, for a total of 30 minutes. Sprinkle in anise seed, oregano and sugar and simmer 1 hour more.
  4. Thirty minutes before serving pour in remaining wine and basil. Simmer until ready to serve.

Reviews

10
  1. 11 Ratings

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Most helpful positive review

This was fantastic on day 2. But I think the garlic must have been a typo? Try 2-4 cloves, not HEADS of garlic...way toooooooo strong! The sauce was wonderful!

Most helpful critical review

Good, but too much sauce. I didn't know to pound the meat thin. : (

Good, but too much sauce. I didn't know to pound the meat thin. : (

This was fantastic on day 2. But I think the garlic must have been a typo? Try 2-4 cloves, not HEADS of garlic...way toooooooo strong! The sauce was wonderful!

This recipe has much potential, and with some tweaking I believe it could reach perfection. I used "tomato, basil, and garlic" pasta sauce instead of tomatoe sauce, and Italian style tomatoe pa...

Loved this! Made a few modifications: LESS garlic - just enough to put some on each piece of meat. ADDED: Bacon Strips to meat prior to rolling up. (Saw this in some other similar recipes.)...

Excellent! Love the Flavor! Red wine great ingredient! I did add small amount of a variety of cheese. Thanks for the post. Spelling should be Braciole.

My family loved this dish! The extra sauce came in handy as a pasta sauce. I didn't have the fresh parsley so I added 2 tablespoon of dry and I only added 1 tablespoon sugar. I thought 2 would ...

My boyfriend and I really enjoyed this. It was a definate improvement on the spaghetti and meatball tradition.

What a wonderful sauce! We used top round instead, and added bread crumbs and parm/romano to the meat roll, but other than that, followed exactly. This just turned out perfectly, and we were go...