Pound both sides of flank steak, cut into thin strips
Make the filling: Mix 1/2 container (~5 oz) Romano cheese, parsley, oregano, sliced garlic and pinch of salt
Lay out strips of steak and spread filling out on top
Roll up each strip and insert toothpick to hold together
Brown the rolls and set aside
In large pot, add olive oil and garlic. On low heat, brown garlic
Add crushed tomatoes, tomato paste, puree
Add water (1-3 cans using puree can to desired thickness)
Add browned braciole
Simmer on low heat for at least one hour
Boil water and cook spaghetti according to the package
Dish up and enjoy!
Ingredients
Directions
Pound both sides of flank steak, cut into thin strips
Make the filling: Mix 1/2 container (~5 oz) Romano cheese, parsley, oregano, sliced garlic and pinch of salt
Lay out strips of steak and spread filling out on top
Roll up each strip and insert toothpick to hold together
Brown the rolls and set aside
In large pot, add olive oil and garlic. On low heat, brown garlic
Add crushed tomatoes, tomato paste, puree
Add water (1-3 cans using puree can to desired thickness)
Add browned braciole
Simmer on low heat for at least one hour
Boil water and cook spaghetti according to the package
Dish up and enjoy!