Braciola is rolled stuffed meat cooked in wine and marinara sauce until tender. Delicious!


2 garlic cloves, minced

3/4 pound braciola, beef round steak (ask your butcher to prepare if you cannot find it)

1 (26 ounce) jar marinara sauce

1/2 cup dry red wine


1 pound linguine, cooked according to package directions


1/2 cup dried breadcrumbs

1/2 cup minced fresh parsley

1/3 cup Parmesan cheese, freshly grated

2 tablespoons capers

2 tablespoons pine nuts, toasted

2 tablespoons freshly squeezed lemon juice

2 teaspoons olive oil

1 teaspoon salt

Honey Tips

Honey Bees Need Water

To keep their hives strong, beekeepers must place them in locations that will provide abundant nectar sources as well as water.


In a medium size bowl combine stuffing ingredients. Lay braciola out on waxed paper or plastic wrap. Evenly spread stuffing over the meat, leaving a 1/2 inch border. Roll up jellyroll style starting at the narrow side. Secure with cotton string about every 2 inches.
Heat 1 tablespoon of olive oil in a large deep skillet. Add meat rolls and cook until well browned on all sides. Stir in marinara sauce, red wine and honey. Cover and simer over a low heat, for about 40 minutes or until meat is cooked through and tender.
Remove braciola and cut into 1 inch thick slices, discarding string. Put slices back in sauce. Serve over linguine.
Serves: 4