Braciola with Noodles Serving Size : 8 1/2 cup fresh breadcrumbs 1/2 cup minced fresh parsley 1/3 cup 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 1 1/2 cups spaghetti sauce 1/2 cup dry red wine 8 cups hot cooked fettuccine (about 16 ounces uncooked pasta) Combine first 8 ingredients in a bowl; stir well, and set aside. 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. 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. 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. Spoon 1 cup pasta onto each of 8 individual plates; top with 2 steak slices and 1/3 cup sauce. NOTES : Braciola is the Italian term for a thin, rolled, stuffed piece of meat that is braised in stock or wine.

Crock Pot Italian Beef 1 3 -5 lb rump roast 1 pk Good Seasons Italian Dressing Mix 1 c Water 1 pk Au jus gravy mix 2 ts Italian seasoning 6 Pepperoncini peppers Instructions Mix together water, gravy mix, dressing, and Italian seasoning. Pour over roast in crock-pot. Add peppers if desired. Cook on LOW about 2 hrs. Break up roast and cook 1 more hour. Serve on hamburger buns.