How to Prepare

   Beef (3 lbs.)

   Pancetta (½ lb.)

   Spinach (1 ½ cups – chopped)

   Onion (sweet) (1 – chopped)

   Breadcrumbs (1 ½ – 1 ¾ cups)

   Eggs (3)

   Garlic (3 ½ – 4 cloves – paste)


   Raw almonds (¾ cup – chopped)


   Tomato sauce (8 cups)

   Red wine

   Olive oil

   Romano cheese (1 cup – shredded)

   Provolone cheese (1 cup – shredded)








  1. Coat the bottom of a large pot with olive oil and add heat. 
  2. Add garlic paste and onions.
    1. Cook until caramelized. 
  3. Cover the cut of beef with plastic wrap and flatten with a tenderizer.
    1. Cut any large sections of fat, but leave them in. 
  4. Add the pancetta in with the onions and garlic paste.
    1. Cook until caramelized and remove from the pot into a small bowl.
  5. In a large mixing bowl, combine the eggs, almonds, spinach and the cheeses. 
  6. Add in the pancetta, a pinch of salt and a few cracks of pepper. 
    1. Mix with a wooden spoon.
  7.  Add ¼ – 1/3 cups of olive oil and continue to mix.
  8. Place the mixture onto the cut of beef and roll into a large cylinder.
  9. With a butcher’s string, tie the middle of the roll, then close each end and connect the ties to the center knot. 
  10. Season with salt and cracked pepper. 
  11. Place into the large pot with olive oil on high heat to sear.
    1. Turn to cook each side for 2 – 3 minutes. 
  12. Add 1 ½ – 2 cups of wine and cover.
  13. After a few minutes, add tomato sauce.
    1. Turn the heat to the lowest setting, cover, and cook for 1 hour, stirring every 15 minutes. 
  14. With tongs, place the braciola onto a platter.
    1. Save the sauce in the pot.
  15. Cut into ½ inch slices and remove the butcher’s string.
  16. Serve with pasta and sauce from the pot. Enjoy!