Buca Di Beppo Sunday Rolled Stuffed Beef (Braciole)

1. 1

   Mix the bread crumbs, garlic, Pecorino Romano cheese, parsley and eggs. Set aside.

2. 2

   Pound the flank steak until it is 1/4 inch thick (or ask your butcher to prepare it for you!).

3. 3

   Flatten stuffing onto the middle of the steak from end to end.

4. 4

   Lay the whole hard boiled eggs over the stuffing, roll up the steak like a salami and secure with string. Set aside.

5. 5

   In a large pan, bring the Marinara Sauce to a boil, lower the heat, and add the braciola covering it in sauce.

6. 6

   Cook with lid on for 1 hour or until the sauce is thick, stirring regularly.

7. 7

   Remove the braciola and set aside. Add the cream to the sauce and keep warm over very low heat.

8. 8

   Cook pasta until al dente, drain and toss with the sauce. Place pasta on a large platter. Remove the string from the braciola. Slice braciola into 1-inch thick pieces arrange over pasta and serve.

9. 9

   *Alton Brown browns the rolls and then places in hot marinara in a foil tented baking dish at 350 degrees for 45 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.