Ingredients:
- in a large casserole pot, heat oil over medium-high heat. add onion and garlic and saute until soft and translucent, about 2 minutes. add celery and carrot and season with salt and pepper. saute until all the vegetables are soft, about 5 minutes. add tomatoes, basil, and bay leaves and reduce the heat to low. cover the pot and simmer for 1 hour or until thick. remove bay leaves and taste for seasoning. if sauce tastes too acidic, add unsalted butter, 1 tbsp at a time, to round out the flavor.
- pour half the tomato sauce into the bowl of a food processor. process until smooth. continue with remaining tomato sauce.
- if not using all the sauce , allow it to cool completely and then pour 1 to 2 cup portions into plastic freezer bags. freeze for up to 6 months.
- yield: 6 cups
- prep time: 15 minutes
Directions:
- Stir the first 5 ingredients in a medium bowl to blend. Stir in 2 tablespoons of the oil. Season mixture with salt and pepper and set aside.
- Lay the flank steak flat on the work surface. Sprinkle the bread crumb mixture evenly over the steak to cover the top evenly. Starting at 1 short end, roll up the steak as for a jelly roll to enclose the filling completely. Using butcher's twine, tie the steak roll to secure. Sprinkle the braciole with salt and pepper.
- Preheat the oven to 350 degrees F.
- Heat the remaining 2 tablespoons of oil in a heavy large ovenproof skillet over medium heat. Add the braciole and cook until browned on all sides, about 8 minutes. Add the wine to the pan and bring to a boil. Stir in the marinara sauce. Cover partially with foil and bake until the meat is almost tender, turning the braciole and basting with the sauce every 30 minutes. After 1 hour, uncover and continue baking until the meat is tender, about 30 minutes longer. The total cooking time should be about 1 1/2 hours.
- Remove the braciole from the sauce. Using a large sharp knife, cut the braciole crosswise and diagonally into 1/2-inch-thick slices. Transfer the slices to plates. Spoon the sauce over and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1153.74 Kcal (4830 kJ) | ||
| Calories from fat | 765.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 85.09g | 131% | |
|---|---|---|---|
| Cholesterol | 162.09mg | 54% | |
| Sodium | 1039.72mg | 43% | |
| Potassium | 644.35mg | 14% | |
| Total Carbs | 47.89g | 16% | |
| Sugars | 3.9g | 16% | |
| Dietary Fiber | 4.49g | 18% | |
| Protein | 50.89g | 102% | |
| Vitamin C | 7.2mg | 12% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 4.3mg | 24% | |
| Calcium | 359.8mg | 36% | |
| Amount Per 100 g | |||
| Calories | 269.06 Kcal (1127 kJ) | ||
| Calories from fat | 178.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.84g | 131% | |
|---|---|---|---|
| Cholesterol | 37.8mg | 54% | |
| Sodium | 242.47mg | 43% | |
| Potassium | 150.27mg | 14% | |
| Total Carbs | 11.17g | 16% | |
| Sugars | 0.91g | 16% | |
| Dietary Fiber | 1.05g | 18% | |
| Protein | 11.87g | 102% | |
| Vitamin C | 1.7mg | 12% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 1mg | 24% | |
| Calcium | 83.9mg | 36% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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