How to Prepare

3 lbs. of Beef


½ lb. of Pancetta


1 ½ cup of chopped Spinach


1 ½  cups of chopped Sweet Onion


1 ½  – 1 ¾ cups of Breadcrumbs


3 Eggs


3 ½  – 4 cloves of Garlic (Paste)


8 cups of Tomato Sauce


Salt and Pepper


¾ cup of raw chopped Almonds


Red Wine 


Vito and Joe’s Extra Virgin Olive Oil


1 cup of shredded Romano Cheese


1 cup of shredded Provolone Cheese
  1. Coat the bottom of a large pot with Vito and Joe’s Olive Oil and add heat
  2. Add Garlic Paste and Onions
  3. Cook until caramelized
  4. Cover the cut of Beef with plastic wrap and flatten with a tenderizer
  5. Cut any large sections of fat, but leave them in
  6. Add the Pancetta with the Onions and Garlic Paste
  7. Cook until caramelized and remove from the pot into a small bowl
  8. In  a large mixing bowl, combine the Eggs, Almonds, Spinach and both Cheeses.
  9. Add in the Pancetta, a “pinch” of Salt and a “few cracks” of Pepper
  10. Mix with a wooden spoon
  11. Add ¼ –  ⅓ cups of Vito and Joe’s Olive Oil and continue to mix
  12. Place the mixture onto the cut of beef and roll into a large cylinder
  13. With a butcher’s string, tie the middle of the roll, then close each end and connect the ties to the center knot
  14. Season with salt and cracked pepper
  15. Place into the large pot with olive oil on high heat to sear
  16. Turn to cook each side for 2 – 3 minutes
  17. Add 1 ½ – 2 cups of wine and cover
  18. Turn the heat to the lowest setting, cover and cook for 1 hour
  19. Stir every 15 minutes
  20. With tongs, place the braciola onto a platter
  21. Save the sauce in the pot
  22. Cut into ½ inch slices and remove the butcher’s string
  23. Serve with pasta and sauce from the pot
  24. Enjoy and Subscribe for more!

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