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Braciole

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30 min prep time
5 hr 30 min total time
9 ingredients
8 servings

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Enjoy this Italian-style dinner made with pork sausage, beef steaks and prosciutto that’s served with tomato pasta sauce – a delicious slow-cooked meal.

Ingredients

1/2: lb bulk Italian pork sausage

2: beef flank steaks (1 to 1 1/4 lb each)

6: to 8 slices prosciutto

3/4: cup herb-seasoned stuffing crumbs

1/2: cup chopped fresh Italian (flat-leaf) parsley

1/4: cup shredded Parmesan cheese (1 oz)

1: egg, slightly beaten

1: teaspoon dried minced garlic

1: jar (14 oz) tomato pasta sauce (without meat)

Steps

1 In 8-inch skillet, cook sausage over medium heat, stirring occasionally, until no longer pink; drain if necessary. Cool. Meanwhile, place flank steaks between pieces of plastic wrap or cooking parchment paper; gently pound with flat side of meat mallet until steaks are rectangular and about 1/4 inch thick. Arrange 3 to 4 prosciutto slices on each steak, covering surface.
2 Add stuffing, parsley, cheese and egg to sausage in skillet; stir well. Spoon evenly over prosciutto on each steak, leaving 1/4-inch border on all sides. Starting at a long side, roll up 1 steak, tucking in ends to enclose stuffing; secure with kitchen string in 2 or 3 places. Repeat with second steak.
3 Spray 5-quart slow cooker with cooking spray. Place steak rolls, seam sides down, in slow cooker. Sprinkle dried minced garlic over steak rolls; spoon pasta sauce over garlic.
4 Cover; cook on Low heat setting 5 to 6 hours.
5 Carefully remove steak rolls; clip and discard string. Slice meat crosswise into pieces. Serve with sauce from slow cooker.

1 In 8-inch skillet, cook sausage over medium heat, stirring occasionally, until no longer pink; drain if necessary. Cool. Meanwhile, place flank steaks between pieces of plastic wrap or cooking parchment paper; gently pound with flat side of meat mallet until steaks are rectangular and about 1/4 inch thick. Arrange 3 to 4 prosciutto slices on each steak, covering surface.
2 Add stuffing, parsley, cheese and egg to sausage in skillet; stir well. Spoon evenly over prosciutto on each steak, leaving 1/4-inch border on all sides. Starting at a long side, roll up 1 steak, tucking in ends to enclose stuffing; secure with kitchen string in 2 or 3 places. Repeat with second steak.
3 Spray 5-quart slow cooker with cooking spray. Place steak rolls, seam sides down, in slow cooker. Sprinkle dried minced garlic over steak rolls; spoon pasta sauce over garlic.
4 Cover; cook on Low heat setting 5 to 6 hours.
5 Carefully remove steak rolls; clip and discard string. Slice meat crosswise into pieces. Serve with sauce from slow cooker.

Expert Tips

When pounding the meat in this recipe, you use the flat side of the meat mallet since you are pounding it to make it thinner, not trying to tenderize the meat.

Do you have homemade or leftover marinara sauce? If so, substitute 1 3/4 cups for the jar of pasta sauce in this recipe.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 460
Calories from Fat: 160

% Daily Value

Total Fat: 18g; 27%
Saturated Fat 6g 30% Trans Fat 0g
Cholesterol: 160mg; 54%
Sodium: 1230mg; 51%
Total Carbohydrate: 18g; 6%
Dietary Fiber 1g 5% Sugars 6g
Protein: 56g

% Daily Value*:

Vitamin A: 10%; 10%
Vitamin C: 8%; 8%
Calcium: 8%; 8%
Iron: 35%; 35%

Exchanges:

1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 3 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

Pillsbury

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