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Braciola with Noodles

Yield 8 servings
Braciola is the Italian term for a thin, rolled, stuffed piece of meat that is braised in stock or wine.


  • 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)

Nutrition Information

  • calories 410
  • caloriesfromfat 31 %
  • fat 14.2 g
  • satfat 5.2 g
  • monofat 5.6 g
  • polyfat 1.6 g
  • protein 24.9 g
  • carbohydrate 44 g
  • fiber 2.5 g
  • cholesterol 46 mg
  • iron 3.9 mg
  • sodium 531 mg
  • calcium 80 mg

How to Make It

  1. Combine first 8 ingredients in a bowl; stir well, and set aside.

  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. 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. 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. Spoon 1 cup pasta onto each of 8 individual plates; top with 2 steak slices and 1/3 cup sauce.