Growing up, it was always known on Sunday we went to Grandma’s house and enjoyed Sunday sauce. I remember a big pot on the stove full of delicious red goodness with lots of meats simmering away. Those days are long gone now and I have tried my hand in making sauce from scratch, but it is just really not as easy as it looks. So, I like to stick with RAGÚ® pasta sauce for my own Sunday dinners, because it really is as close to Grandma’s as I can get.
With Ragu’s commitment to high standards there’s no surprise it compares to grandma’s! Their family recipe dating back to 1937 is slowly simmered to add layers of flavor with farm grown ingredients.
I mentioned one of my memories was a trio of meats simmering in my grandma’s sauce pot. For years I racked my brain trying to figure out what the third meat was simmering with meatballs and sausage. Then clear as day one day it hit me – Braciole.
It’s super simple to make too!
- 1 lb of braciole or flank steak
- 1/2 cup parmesan cheese
- 1/2 cup bread crumbs
- 1 tbsp Italian seasoning
- salt & pepper
- 4-5 tbsp olive oil
- 1 jar Ragu Pasta Sauce
Combine bread crumbs, Parmesan cheese, Italian seasonings and 2 tbsp olive oil to wet bread crumb mixture until it is crumbly.
Add 2 tbsp olive oil to a heavy pot.
Lay flank steaks flat on a cutting board or on parchment paper. Salt and pepper to taste on each side. Cover the top of the steak evenly with bread crumb mixture (about 2 tbsp).
Start at the short end of the steak and roll up tightly. Secure with toothpicks or butcher twine.
Season with salt and pepper.
Lay each steak in the pot.
Brown the steak on all sides on medium heat. Add sauce to simmer the meat for 1-1 1/2 hours on low heat.
The thought of having a bowl of delicious Ragu Pasta Sauce and no bread to mop it up makes me sad!