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 tablespoon GOLDEN BLOSSOM HONEY
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 Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
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.