Mr. Helen loves Italian food and I also tend to make a lot of spaghetti and meatballs but once in a while I change it up and make Braciole. Braciole (pronounced bra-zhole) can be done several ways but ultimately, it's always a stuffed beef roll simmered in red sauce (i.e. Italian gravy) and served with a starch: usually polenta, pasta or potato.
What you'll need to make it is either thin cut top round steak (my grocery store does one specifically for braciole) or some people do a whole flank steak. You fill that with cheese and seasoned breadcrumbs and then cook it in your favorite marinara sauce. It really is an easy and delicious meal.
I apologize in advance that I never got a photo of a piece of the cooked braciole plated. I guess I'll have to edit this post next time I make it.
24 oz. thin sliced top round (6 pieces)
3 oz. extra sharp provolone cheese
1/2 cup dried seasoned bread crumbs (I use these)
1 clove garlic, pressed
2/3 cup grated Pecorino Romano cheese
1 T olive oil
3-4 cups marinara sauce (use your favorite, I make my own)
In a small bowl, mix together the bread crumbs, grated Romano cheese and the garlic clove, set aside.
Cut the provolone into 6 "sticks."
Lay out one piece of the meat and sprinkle 1 1/2 Tablespoons of the bread crumbs over the top. Lay one of the cheese sticks at the end and roll up. Secure the roll with toothpicks. Repeat until all rolls are done.
Heat 1 T olive oil in a large non-stick skillet. Add rolls and brown them. This is not to cook them, just to brown them.
Put the browned rolls in a casserole dish and cover with the Marinara sauce. Cook covered for 1 1/2 hours in a 350 degree oven. Uncover and cook an additional 30 minutes.
Serve with your favorite starch and a vegetable.