What was in Grandma's spagetti sauce?

Question

My grandma use to make this awesome spagetti sauce. It had meatballs and some type of meat that was like a thin steak, it was rolled and tied with string. I have been trying to figuire out what it was, I want to find a recipe for it. But I don't even know what it was.

I was thinking that there may have been something stuffed in the meat.

It sounds exactly like braciole. Thanks.. I have trying to figuire out what it was. Thanks so much.

Answer 1

Yes, it is bracciole. Here is the recipe we grew up on! Enjoy!

Bracciole

2 pounds top round steak or flank steak, cut about 1/4-inch thick
Salt
1 tablespoon coarsely ground black pepper
4 cloves garlic, 3 cloves cut in thin slivers and 1 clove chopped
1/4 cup chopped fresh parsley
1/2 cup grated Pecorino Romano cheese
1 small red onion, thinly sliced
2 tablespoons EVOO
1 tablespoon lard or butter
4 cups crushed fresh (about 8 medium tomatoes) or canned plum tomatoes
1/2 cup water
1 cup dry red wine
1 bay leaf
Freshly ground black pepper to taste

Lay the meat out flat and pound it with a meat hammer to flatten it slightly to a uniform thickness. Be careful not to tear the meat. (It will be a little more difficult to do this with flank steak.)

Wipe the meat dry with paper towels. Rub it all over with 1 teaspoon salt and the coarse pepper. Sprinkle the slivers of garlic evenly over the meat, then scatter over the parsley, cheese, and onion. Place the eggs lengthwise down the center of the meat so they are touching each other. Starting at a long side, roll up the meat like a jelly roll. Tie the roll with string at 1-inch intervals.

In a large deep saucepan, heat the olive oil and lard or butter over medium-high heat. Add the chopped garlic and sauté until soft. Remove the garlic with a slotted spoon and discard. Add the meat to the pan and brown it on all sides. Lower the heat to medium low and add all the remaining ingredients; add salt to taste. Stir to blend well. Simmer the meat, covered for 1½ hours, or until tender.

Remove the meat from the sauce and let rest for 5 to 10 minutes. Remove the strings and cut into 1/2-inch slices. Arrange on a serving platter, spoon the sauce over, and serve immediately with pasta.

Answer 2

MARINATED GRILLED FLANK STEAK

Juice of 1 lemon
1/2 c. soy sauce
1/4 c. dry red wine
3 tbsp. vegetable oil
2 tbsp. Worcestershire sauce
lg. clove garlic, sliced
Pepper to taste
Green onion or chives, chopped
Celery seed, optional
1-1 1/2 lb. flank steak

Mix all ingredients in pan in which meat is to be marinated. Marinate 2-12 hours in refrigerator, turning occasionally. Grill. Slice meat diagonal across the grain and serve. So easy and good!

Answer 3

Skirt steak and flank steak are thin steaks. It might have been veal also. Was it italian? If so check the food network Giada DeLaurentis. Her recipes are FABULOUS.

Answer 4

probably braciole. You can Google it for a recipe. There are millions.

Answer 5

Hanger steak maybe

Answer 6

maybe it was thinly sliced veal?

wast there anything stuffed in the rolled meat?

Answer 7

that..wass secret meat, of course!

Maybe you should just ask her- or if she's passed away (my condolences), then maybe your mom inherited a family recipe cookbook or something like that?

Answer 8

Hedgehog...

Answer 9

It was Prego.