Rania's Recipes: Two-Cheese Braciola With 'Sunday Gravy'

If you're looking for a delicious new recipe, be sure to try this one from Rania Harris!

Two-Cheese Braciola with "Sunday Gravy"

For the Braciola:

• ¼ cup grated Parmesan cheese
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 flank steak (1-1/2 pounds) trimmed and pounded ½-inch thick
• 3 ounces thinly-sliced prosciutto
• 6 slices Provolone cheese
• Kosher salt and black pepper
• 1 tablespoons extra-virgin olive oil

For the Sauce:

• ¾ cup dry red wine
• 1 can whole tomatoes, drained (28 ounces)
• ½ cup diced onion
• ¼ cup diced carrot
• ¼ cup diced celery
• 4 cloves garlic

Directions:

Combine Parmesan, basil, and oregano.

Position SnapWrap Sheet with the adhesive strip facing up and furthest from you. Place the steak on SnapWrap sheet so that the outside of the meat is face up and about 2" from the adhesive strip. Trim the bottom of the SnapWrap Sheet closest to you, if desired.

Sprinkle herbed cheese mixture over pounded flank steak. Top with prosciutto and provolone.

Roll the SnapWrap around the steak, much like a jellyroll. Completely enclose rolled up steak in the SnapWrap. When you reach the adhesive strip, remove the protective strip and affix the SnapWrap. The rolled up steak will slide easily into the RoastWrap netting.

After sliding netting over the rolled up steak, remove the SnapWrap by breaking the perforation and removing the SnapWrap from each side of the net.

Season rolled up steak with salt and pepper.

Sear outside of the rolled-up steak in oil in a large sauté pan over high heat until beef is well browned on all sides, 8-10 minutes total. Transfer rolled-up steak to a 4- to 6-quart slow cooker.

Deglaze the sauté pan with wine, scraping up any browned bits in the bottom, cooking until liquid is reduced to about 4 tablespoons; pour liquid into a blender.

Add tomatoes, onion, carrot, celery, and garlic to blender; puree until smooth. Transfer sauce to the slow cooker. Cover.

Cook beef until tender, on high-heat setting for 4-5 hours or on low-heat setting for 6-7 hours.

Transfer braciola to a cutting board, remove netting and cut into 8 slices. Serve braciola with sauce over hot cooked bucatini or other pasta.