Braciole
INGREDIENTS
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1/2 cup dried Italian-style bread crumbs
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1 garlic clove, minced
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2/3 cup grated Pecorino Romano
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1/3 cup grated provolone
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2 tablespoons chopped fresh Italian parsley leaves
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4 tablespoons olive oil
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Salt and freshly ground black pepper
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1 (1 1/2-pound) flank steak
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1 cup dry white wine
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3 1/4 cups Simple Tomato Sauce, recipe follows, or store-bought marinara sauce
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1/2 cup extra-virgin olive oil
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1 small onion, chopped
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2 cloves garlic, chopped
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1 stalk celery, chopped
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1 carrot, chopped
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2 (32-ounce) cans crushed tomatoes
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4 to 6 basil leaves
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2 dried bay leaves
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Sea salt and freshly ground black pepper
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4 tablespoons unsalted butter, optional
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In a large casserole pot, heat oil over medium-high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrot and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add
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Pour half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
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If not using all the sauce, allow it to cool completely and then pour 1 to 2 cup portions into plastic freezer bags. Freeze for up to 6 months.
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Yield: 6 cups
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Prep Time: 15 minutes
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Cook Time: 1 hour, 10 minutes
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