Braciole @cucina.mingrina
Stuffed Shells by @cucina.mingrina
November 3, 2025
Braciole @cucina.mingrina
Ingredients
Directions
Start with the sauce as it will simmer for a while — peel and dice up the onion and peel and slice the garlic lengthwise.
Pour the whole tomatoes in to a bowl and crush them by hand. If you’ve never done this before just take a whole tomato in your hand and squeeze gently. Make sure to keep it down low or almost submerged because it will splash., but don’t be nervous, it’s fun! Continue to crush the tomatoes until they are a more uniform and mushy consistency.
Set a pot or dutch oven over medium heat and add extra virgin olive oil. Add the onions and a pinch of salt and sauté until translucent, stirring as needed, about 3-5 minutes.
Addthegarlicandsauteuntilfragrant,beingcarefulnottoburn,about2minutes.
Stir in the tomato paste and cook off for a minute or two before adding the passata and crushed tomatoes. Rinse the tomato can with a bit of water and toss into the pot as well.
Stir everything together and add a few pinches of kosher salt. Lower the sauce to a simmer, stirring now and then so that nothing burns and it cooks evenly. Overall it will cook for about three to four hours total. Taste and adjust, adding salt little by little as necessary. If you’d like a smoother sauce, you can also puree it with an immersion blender early on.
After you’ve started the sauce, slice the flank steak into fillets about 1/2 inch think. Each flank will probably yield around 4 fillets.
Pound the fillets — cover each fillet with parchment paper or cling wrap and use a meat tenderizer to flatten the fillets to an even thickness of about 1⁄4 inch thick. This will take some time so have some fun with it! Season each fillet with salt.
Add a handful of parsley to a food processor with the pecorino, salt, and a few drizzles of the olive oil and blend. Add more olive oil and re-blend as necessary until the mixture becomes a spreadable paste. This can also be done by hand if you don’t have a food processor.
Take each fillet and spread the parsley paste well along the inside, covering the surface evenly. Then roll each fillet up with the paste side inside and tie with butcher’s twine.
Once finished rolling each of the braciole up, heat a pot over medium heat and add a bit of olive oil. Add braciole to the pan in batches, careful not to crowd the pan, and sear the outside, turning as necessary to brown, about 3 minutes each side.
Once seared, add the braciole into the simmering sauce, along with the drippings from the pan you seared the braciole in. Bring down the heat to low, and cook for two to three hours, until the braciole is tender and beginning to fall apart. Stir as necessary so as not to burn. Before serving, skim the fat from the top of the braciole.
Serve over parmesan polenta and top with parsley and grated parmesan or pecorino. Enjoy!
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Ingredients
Directions
Start with the sauce as it will simmer for a while — peel and dice up the onion and peel and slice the garlic lengthwise.
Pour the whole tomatoes in to a bowl and crush them by hand. If you’ve never done this before just take a whole tomato in your hand and squeeze gently. Make sure to keep it down low or almost submerged because it will splash., but don’t be nervous, it’s fun! Continue to crush the tomatoes until they are a more uniform and mushy consistency.
Set a pot or dutch oven over medium heat and add extra virgin olive oil. Add the onions and a pinch of salt and sauté until translucent, stirring as needed, about 3-5 minutes.
Addthegarlicandsauteuntilfragrant,beingcarefulnottoburn,about2minutes.
Stir in the tomato paste and cook off for a minute or two before adding the passata and crushed tomatoes. Rinse the tomato can with a bit of water and toss into the pot as well.
Stir everything together and add a few pinches of kosher salt. Lower the sauce to a simmer, stirring now and then so that nothing burns and it cooks evenly. Overall it will cook for about three to four hours total. Taste and adjust, adding salt little by little as necessary. If you’d like a smoother sauce, you can also puree it with an immersion blender early on.
After you’ve started the sauce, slice the flank steak into fillets about 1/2 inch think. Each flank will probably yield around 4 fillets.
Pound the fillets — cover each fillet with parchment paper or cling wrap and use a meat tenderizer to flatten the fillets to an even thickness of about 1⁄4 inch thick. This will take some time so have some fun with it! Season each fillet with salt.
Add a handful of parsley to a food processor with the pecorino, salt, and a few drizzles of the olive oil and blend. Add more olive oil and re-blend as necessary until the mixture becomes a spreadable paste. This can also be done by hand if you don’t have a food processor.
Take each fillet and spread the parsley paste well along the inside, covering the surface evenly. Then roll each fillet up with the paste side inside and tie with butcher’s twine.
Once finished rolling each of the braciole up, heat a pot over medium heat and add a bit of olive oil. Add braciole to the pan in batches, careful not to crowd the pan, and sear the outside, turning as necessary to brown, about 3 minutes each side.
Once seared, add the braciole into the simmering sauce, along with the drippings from the pan you seared the braciole in. Bring down the heat to low, and cook for two to three hours, until the braciole is tender and beginning to fall apart. Stir as necessary so as not to burn. Before serving, skim the fat from the top of the braciole.
Serve over parmesan polenta and top with parsley and grated parmesan or pecorino. Enjoy!