Braciole with Basil, Prosciutto, Mozzarella & Penne – Gluten Free!

As I was researching what the best simmer sauce would be for my stuffed round steak, I came across “braciole.” It’s pronounced “bra-zhul” in America and is basically a stuffed, rolled round steak simmered in a sauce. I’d say that my foreshadowing was the Italian in me, but I’m actually Greek so we’ll go with “I got lucky on this one.” Ingredients in braciole can be altered to suit your taste and ground sausage is often used instead of prosciutto.

Directions:
1. Place the round steak on a flat surface and gently tenderize with the back of a chef’s knife.
2. Sprinkle with salt and pepper.
3. Layer the garlic, basil, prosciutto and mozzarella cheese onto the tenderized steak.
4. Roll from the larger end to the small end and secure with toothpick (make sure and remove toothpick before serving!)
5. Heat oil in large pot that has a lid.
6. Saute the onions, garlic and mushrooms over medium heat for about 3-4 minutes until the onions are clear.
7. Remove the onions, garlic and mushrooms from the skillet and add the beef rolls.
8. Brown on each side (about 3-4 minutes total).
9. Return the onions, garlic and mushrooms to the pot.
10. Add the wine and spaghetti sauce.
11. Bring to a boil.
12. Then reduce heat and simmer for one hour, covered.
13. During the last 15 minutes, make your gluten free pasta according to package instructions.
14. Once the meat is done, remove it from the pot and let it rest five minutes. During this time, skim the fat from the sauce.
15. You can serve the meat right on top of the pasta or cut it (as shown). Ladle sauce on top.