Ingredients

• 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 

How to Prepare

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. Once the pot has been deglazed, pour the sauce over the meat

19. Turn the heat to the lowest setting, cover, and cook for 1 hour

20. Stir every 15 minutes

21. With tongs, place the braciola onto a platter

22. Save the sauce in the pot

23. Cut into ½ inch slices and remove the butcher’s string

24. Serve with pasta and sauce from the pot

25. Enjoy and Subscribe for more!