I haven't lived in very many places, I'm just on my second "place". New Orleans is unique in the fact that people for the most part had a set weekly dinner schedule. I don't mean they ate the same meal every Tuesday, etc.; and not every family had the same set schedule. Most people in New Orleans had Red Beans and Rice on Mondays. We didn't, we usually had what my mom called "quickie" meals; like hot dogs, hamburgers, soup and sanwhiches. In New Orleans and I don't know why, but Wednesday is typically Italian day for meals even in my home growing up and now that I have a home of my own. Most of the restaurants in New Orleans have a spaghetti and meatball or lasagne lunch or dinner special. This my easy way of making braciole with out the flank steak.
Braciole - In a medium bowl make a mixture using 1-1/2 cups Italian bread crumbs, 2/3 cup Parmigiano-Reggiano cheese, 1 small onion finely chopped, 1/2 cup finely chopped flat leaf parsley, salt and pepper and 3/4 cup milk. Blend ingredients to moisten. In a large bowl blend 1 lb. of lean ground beef, 1 lb. ground Italian sauage, salt, fresh cracked black pepper and 1/2 cup Italian bread crumbs, 2 cloves of garlic minced, 1 egg and 3 tablespoons Parmigiano-Reggiano cheese. Blend the ingredients, don't overwork the meat. This is the tricky part but very important. Place a sheet of waxed paper on a large baking sheet, dumonsp the meat from the bowl to the middle of baking sheet. Take another large piece of waxed paper and place on top of meat. Take another large baking sheet and place on top of second sheet of waxed paper. Press down on the top baking sheet to spread the meat out in a layer about 1/2 inch thick and approximately 6 inches by 12 inches. One you have pressed the meat out, put 6 slices of proscuitto di parma on the meat sheet, then spread a thin layer of the bread mixture on top and on top of that place 3 slices of provolone cheese. Now take the long side of the meat sheet, grab the waxed paper and use it to roll the meat into a log. Don't get the paper in between, use it to grip and roll the meat tightly. Place the log, seam side down in a large baking dish and drizzle with extra virgin olive oil. bake in a 400 degree oven for 1 hour. While braciole is baking, add 2 tablespoons extra virgin olive oil and 2 tablespoons of butter to a pan. When butter has melted into the oil add 4 oz baby bella mushrooms to the pan butter. Saute mushrooms 5 minutes. Add 2 tablespoons all-purpose flour to the pan and cook about 3 minutes to cook off flour. Stir 1 cup red wine into the flour and mushrooms, scrape up the pan drippings and break up any lumps. Reduce wine 1 minute, then stir in 1 cup beef broth and 2 tablesppons tomato paste. Stir to blen then add 1/2 tablespoons of dried oregano, salt, pepper and 1 teaspoon of sugar. Ten minutes before meat is done baste braciole with a couple of spoonfuls of sauce and continue cooking. When done, remove braciole from oven, let cool 5 minutes before slicing. Use remaining sauce to mix with cooked Gemelli pasta and serve.
Yum, Wednesdays aren't so bad afterall!