Shelly's Recipe

BRACIOLA WITH SPAGHETTI SAUCE*

Category: Beef

Sauce
3 1/2 tbsp olive oil
3 large onions, chopped
8 clove garlic, minced
2 (16 oz) cans Italian tomatoes, chopped
4 (6 oz) cans tomato paste
1 (12 oz) can tomato puree and tomato sauce (add 1 can water)
1 lb sliced mushrooms, optional
1 tsp oregano and garlic salt
1/2 tsp garlic powder
3 tbsp parsley flakes
3 bay leaves
1/4 cup celery, finely chopped
1 pinch hot red pepper and sugar
1/4 tsp thyme and celery Salt and pepper, to taste

Braciola
2 lbs round steak
Italian seasoning
Parmesan cheese
Parsley flakes

Saute onions and garlic in oil until tender. Add remaining ingredients for sauce and let simmer but no boil.

Braciola: Pound steak very thin, cut into 4 1/2 x3 inch wide, lightly sprinkle with seasonings and cheese and roll up, securing with a tooth pick. Fry each piece in a small amount of olive oil until lightly brown on all sides. Add the braciola to the sauce and simmer for 2 1/2 hours or longer. (Tilt the lid a bit so the sauce does not boil.)

NOTE: This is also good to substitute round steak for sauteed ground beef or meat balls, boneless, skinless chicken breasts or thighs or pork chops browned on each side and added to the simmering sauce and cook as directed.