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steak - Sausage Stuffed Beef Braciole + Spaghetti

Source of Recipe

from Magnolias at rc
steak - Sausage Stuffed Beef Braciole + Spaghetti

4 (3/4 lb.) beef top round steaks, each cut 1/4-inch thick
1 lb. sweet Italian sausage links or pork sausage
2 c. lightly packed celery leaves
2 white bread slices, crumbled
1/3 c. olive or salad oil
1 large onion, diced
2 garlic cloves, minced
4 large carrots, cut into 2 x 1/2-inch strips
1 (16 oz.) can tomato puree
1 (13 oz.) can beef broth
1/4 c. dry red wine
1 Tbsp. brown sugar
2 tsp. salt
1/2 tsp. pepper
2 (16 oz.) pkg. spaghetti or linguini

About 3 hours before serving, on cutting board with meat mallet,
pound each steak until 1/8-inch thick. Overlap long edges of two
steaks to make one. Pound overlaps as flat as possible.
Remove casings from sausage links.
Spread steaks with thin layer of half of sausage.
Top with 1/2 celery leaves and 1/2 of bread crumbs.
Starting at narrow end, roll steaks jelly roll style and tie securely
with string.
Repeat with remaining steaks, sausage, celery leaves and crumbs.
In 6 to 8 quart Dutch oven on medium-high heat, in hot olive oil,
cook steak rolls until well browned on all sides.
Remove from Dutch oven and set aside.

In remaining oil in Dutch oven, cook onion, garlic and carrots
5 minutes.
Stir in tomato puree, broth, red wine, brown sugar, salt and pepper.
Return steak rolls to Dutch oven; heat to boiling.
Reduce heat to low; cover and simmer 1 1/2 hours or until steak
rolls are fork-tender.
During last 30 minutes of cooking, cook spaghetti.
Drain and place in warm large bowl.
Remove beef rolls to cutting board; remove all strings; cut rolls
crosswise into 1/2-inch thick slices.
Arrange on warm platter.
Pour some sauce over slices.
Serve remainder in gravy boat with spaghetti.
Serves 12.