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Braciole in Tomato Sauce


½ cup Pastene Plain Breadcrumbs
2 tsp Pastene Minced Garlic
½ cup Pastene Romano Cheese
⅓ cup Pastene Grated Parmesan Cheese
3 Tbsp fresh Italian parsley, chopped
4 Tbsp Pastene Sunflower Oil, divided
1 ½ - 2 lb flank steak, trimmed to an even thickness
salt and pepper to taste
4 - 5 slices prosciutto di parma
1 cup dry white wine
1 24 oz jar Pastene Tomato Garlic Pasta Sauce


  • Mix breadcrumbs, garlic, romano, parmesan and parsley in a bowl. Add two tablespoons of sunflower oil to the bowl and mix until combined.
  • Put the trimmed meat on a piece of parchment paper or plastic wrap and pound until tenderized and flattened. Season the meat with salt and pepper. Place the prosciutto on the flank steak and sprinkle the breadcrumb/cheese mixture mixture evenly over the meat leaving a 1 inch border around the edge. Starting at the short end, roll the flank steak up like a jelly roll. Secure the seam with toothpicks or butcher’s twine.
  • Preheat the oven to 350°F. In a large dutch oven, heat the remaining two tablespoons of sunflower oil over medium heat. Add the flank steak and sear the meat, cooking until dark brown on all sides, about 8 to 10 minutes. 
  • Remove the braciole to a plate when evenly browned. Add wine to the pot, scraping the brown bits and letting the wine reduce a bit. 
  • Add the tomato sauce to the wine and put the braciole back in the pot. Cover and bake for 1 to 1 ½ hours, checking every half hour or so to baste the meat with the sauce. 
  • Remove the braciole from the pot and when cooled and cut into slices, removing the butcher’s twine or tooth picks.  
  • Serve with your favorite pasta or polenta and top with sauce.

Product Used

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