Braciole (in sauce)
From the Ascioti family
For each serving:
3 ounces thinly sliced top round, at least 6 inches long
3 ounces Ascioti’s meatball mix (per braciole)
To assemble the braciole, spread the meatball mix on each steak segment, leaving about 1-inch around the edges. Roll the steak around the filling so that the ends overlap slightly. Secure by tucking in the ends or tie with a kitchen string.
In a fry pan, lightly sear both sides of the braciole in olive oil. Then slip the bundles into the sauce, and simmer until meat is cooked and tender (about 45 minutes to 1 hour), turning them occasionally to prevent them from sticking to the bottom of the pot.
To serve, remove each braciole and snip off the string, and pour sauce over the top.
Note: These can be used as a meal by themselves, or they can be sliced into 1 to 2 inches thick slices, and placed on a platter covered with sauce, served along with your favorite pasta).