Braciole with Tomato and Meat Sauce

Braciole with Tomato and Meat Sauce

Americans have become accustomed to eating a protein along with pasta on the same plate at the same time; however some traditional Italian recipes like this one, are actually two delicious dishes in one; the meat and the sauce.

The filled round steak, or ‘Braciole’ in Italian, flavors the sauce while it cooks with an added deep hearty meat flavor and is then removed and never served directly with the pasta.  Instead, it is sliced and served along with the sauce as a course within the meal, or not until the next day.

It’s difficult to decide which of the two stars of this dish taste better – the meat or the sauce. I may have to make it again in order to decide (I know, darn it!).

Try it and let me know what you decide.  I would love to know which one you chose!

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