Braciole with Basil, Prosciutto, Mozzarella & Penne Gluten Free!

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   As I was researching what the best simmer sauce would be for my stuffed round steak, I came across braciole.

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   Its pronounced bra-zhul in America and is basically a stuffed, rolled round steak simmered in a sauce.

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   Id say that my foreshadowing was the Italian in me, but Im actually Greek so well go with I got lucky on this one.

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   Ingredients in braciole can be altered to suit your taste and ground sausage is often used instead of prosciutto.

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   Directions: 1.

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   Place the round steak on a flat surface and gently tenderize with the back of a chefs knife.

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   2.

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   Sprinkle with salt and pepper.

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   3.

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    Layer the garlic, basil, prosciutto and mozzarella cheese onto the tenderized steak.

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    4.

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    Roll from the larger end to the small end and secure with toothpick (make sure and remove toothpick before serving!)

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    5.

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    Heat oil in large pot that has a lid.

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    6.

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    Saute the onions, garlic and mushrooms over medium heat for about 3-4 minutes until the onions are clear.

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    7.

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    Remove the onions, garlic and mushrooms from the skillet and add the beef rolls.

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    8.

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    Brown on each side (about 3-4 minutes total).

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    9.

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    Return the onions, garlic and mushrooms to the pot.

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    10.

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    Add the wine and spaghetti sauce.

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    11.

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    Bring to a boil.

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    12.

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    Then reduce heat and simmer for one hour, covered.

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    13.

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    During the last 15 minutes, make your gluten free pasta according to package instructions.

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    14.

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    Once the meat is done, remove it from the pot and let it rest five minutes.

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    During this time, skim the fat from the sauce.

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    15.

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    You can serve the meat right on top of the pasta or cut it (as shown).

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    Ladle sauce on top.

* Per serving · 4 servings · Values may vary.