Braciole + Bucatini

A labor of love with a saucy shortcut.

Because you're already doing arts and crafts with meat.

Need a visual?

Special Equipment:

Food Processor

Kitchen Twine

Ingredients:

For filling:

1 bunch Italian Parsley

6 cloves garlic

1 shallot

Zest of one lemon

neutral oil

Speck, sliced into thin strips, optional

Dijon Mustard

Salt and pepper

1/3 cup Pecorino or Parmesan

1/3 cup panko

For bracioles:

2 lbs flank steak or top sirloin. (if using top sirloin, slice and pound thin)

1 jar of your favorite pasta sauce. I used DiNapoli Arrabiata.

Assembly + Preparation

Preheat the oven to 350

1. 1. In a food processor, combine parsley, garlic cloves, and lemon zest with a little neutral oil. And blend until fine.

1. 2. Cut your meat into easily rollable strips. about 6-8 inches long and 3 inches wide.

2. 2. Place a small dollop of Dijon on each strip and brush across the length of the meat. Add the herb mixture.

3. 3. Carefully and tightly roll the meat up and away from you.

4. 4. Using kitchen twine, tie rolls across with the knotless side on the seam side of the meat.

5. 5. In a heavy-bottomed pot, heat 2 tbsp of neutral oil and sear bracioles on each side until golden brown and lift easily from the pan. About 2 mins per side. Work in batches.

6. 6. Add in your jarred pasta sauce and return the bracioles. Add 1/2 cup of water.

7. 7. Place in the oven and let braise for 1.5 hours

8. 8. Remove bracioles from sauce and let rest before removing string.

9. 9. Add cooked bucatini to the sauce along with a splash of pasta water. Finish with cold butter to emulsify the sauce until glossy.