2½ pounds braciole meat (may use round steak), pounded thin and cut into 6 pieces about 3-inches by 6-inches
Salt and pepper
2-3 tablespoons cooking oil
10 slices prosciutto
¼ pound hard aged provolone cheese (sliced thin)
¾ cup seasoned bread crumbs
3 tablespoons butter
2 tablespoons parmesan cheese
Gravy and pasta
2 cans (28 ounces each) tomato sauce
2 cans (28 ounces each) crushed tomatoes
½ cup sugar
¼ cup chopped flat-leaf parsley
3 tablespoons dried oregano
3 tablespoons dried basil
1 bay leaf
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic
Salt and pepper
Grated parmesan cheese
1 pound cooked penne, rotini or medium shells
Salt and pepper meat on both sides. Lay prosciutto on the meat, then sliced provolone cheese.
In a small bowl, melt butter and mix with bread crumbs 2 tablespoons parmesan. Mound the breadcrumb mixture on top of the cheese. Roll meat and tie with string.
Heat 2-3 tablespoons oil in a skillet over medium-high heat; brown meat rolls on all sides.
For the gravy: In a deep skillet, brown onion and garlic in olive oil. Add remaining ingredients (except pasta) and simmer for at least 1 hour. Add the browned braciole pieces to the gravy and simmer for 2 hours. (Note: you will have extra gravy to freeze for another meal). Serve hot over the cooked macaroni.
About this recipe: I chose this recipe of mine for a few reasons. 1. It is my husband's favorite meal. 2. Whenever I serve it everyone loves it. 3. Guests say that my braciole is better than any they have had in a restaurant. 4. It is a spectacular dish but I think I have broken it down so anyone can make it.
Donna Robertelli, Bloomingdale