This recipe for Braciole is thinly sliced flank steak stuffed with sausage and simmered in tomato sauce until tender. Eat it solo or pair with pasta for a more traditional Italian dinner.
So today’s recipe is a Mr. Bean special. I was planning to ask him to write a guest post about it for you guys but we’ve had a stressful weeks at the gym…which ended in us buying out our business partner…and has resulted in some super long days for both of us…so I’m just gonna give you the basic details and hopefully Mr. Bean will make an appearance on the blog again soon. Remember when he wrote about what it’s like to be married to a blogger? Funny stuff.
Anyways, when we were in Chicago for Christmas this year, we went to dinner at Volare (highly recommend!) and hubby ordered the braciole. FYI- it’s pronounced Bra-Joel. If I’m being honest, I’d never even heard of it until he ordered it…but considering I don’t really eat red meat, that’s not surprising. Apparently my mother-in-law used to make it fairly often and hubby had some fond food memories of it so he gave it a try. He was blown away!
So much so, that when we came home, he decided he needed to recreate it for himself. Hubby doesn’t cook often, but when he does, it’s always good. After a few internet searches and a conversation with his mom, we headed to the store to gather up the necessary ingredients.
He’s made two batches of braciole since Christmas and they’ve both turned out really well. Here’s how you make it:
This may sound a little labor intensive, but don’t let it intimidate you! The hardest part is slicing the steak. After that it’s just mix, roll, brown and simmer. Plus it’s easy to make enough to feed a crowd….or yourself for an entire week.
We usually don’t even bother with the pasta and just serve it with some steamed veggies. Squish loves it and I love that hubby cooks it