Title: Joseph Barbara's "Beef Brasciole"
Categories: None
Yield: 1 Servings

6 Thin slivers round steak;
-(about 2 lbs.)
1/2 c Bread crumbs
Parmesan or Romano cheese
1/2 c Chopped parsley
2 Cloves garlic; finely
-chopped
Salt & pepper to taste
1/2 c Olive oil
4 c Canned; peeled tomatoes
1 Can; (6 oz) tomato paste
2 c Water

Using a mallet or other blunt instrument, pund the meat slices thin (or
have your butcher do it for you)

Sprinkle the center of each slice with a mixture of the bread crumbs, 1/2
cup of the grated cheese, and the parsley and garlic. Sprinkle with the
salt & pepper, and roll each slice like a jelly roll. Tie the rolls
securely with string and brown them in the olive oil, preferably in a Dutch
oven.

Add the tomatoes, tomato paste, and half of the water to the beef rolls.
Bring mixture to a boil, and simmer gently for 1, 1/2 -2 hours. Add
additional water as the sauce boils down. Season with salt & pepper to
taste, and serve with cooked pasta and additional grated Parmesan chesse.
Posted to recipelu-digest Volume 01 Number 472 by "bunny"
on Jan 7, 1998