Braciola With Noodles

13 ingredients
5 steps

Ingredients

  • 1/2 cup fresh breadcrumbs
  • 1/2 cup minced fresh parsley
  • 1/3 cup (1 1/3 ounces) grated fresh Parmesan cheese
  • 3 tablespoons capers
  • 2 tablespoons pine nuts, toasted
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon olive oil
  • 4 garlic cloves, minced
  • 1 (1 1/2-pound) lean flank steak
  • Vegetable cooking spray
  • 1 1/2 cups low-fat spaghetti sauce
  • 1/2 cup dry red wine
  • 8 cups hot cooked fettuccine (about 16 ounces uncooked pasta)

Directions

  1. 1
    Combine first 8 ingredients in a bowl; stir well, and set aside.
  2. 2
    Trim fat from steak. Using a sharp knife, cut horizontally through center of steak, cutting to, but not through, other side; open flat as you would a book. Place steak between 2 sheets of heavy-duty plastic wrap, and flatten to an even thickness using a meat mallet or rolling pin. Spread breadcrumb mixture over steak, leaving a 1/2-inch margin around outside edges. Roll up steak, jelly-roll fashion, starting with short side. Secure at 2-inch intervals with heavy string.
  3. 3
    Coat a large Dutch oven with cooking spray, and place over medium-high heat until hot. Add steak, browning well on all sides. Remove steak from pan; set aside, and keep warm.
  4. 4
    Add spaghetti sauce and wine to pan, scraping bottom of pan with a wooden spoon to loosen browned bits. Bring to a boil, and return steak to pan. Cover, reduce heat, and simmer 1 hour or until steak is tender. Remove string, and cut steak into 16 slices.
  5. 5
    Spoon 1 cup pasta onto each of 8 individual plates; top with 2 steak slices and 1/3 cup sauce.

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