Some days you just feel like letting loose. I think that is why cooks everywhere learned to pound tough cuts of meat to tenderize them: first it made something delicious out of something not so great; and second, pounding dinner until tender harkens back to an earlier era. Alleged transgressions can easily be forgiven if dinner’s absorbed the pent-up thoughts the cook might have. In any event, pound out the emotions of the day on something that rewards you for the pounding, roll it up with leftover stuffing, cook in leftover sauce and the results are amazing. Serve this with Tre Sorelle and the night is set. And you’ll be relaxed.

Braciole:

2 pounds round steak, thin slice, not roast

Stuffing:

8 ounces each ground beef and pork
1/3 cup day-old crusty white bread, crumbed (not Panko)
1/2 bunch flat-leaf parsley, minced
3 cloves (at least) garlic, minced
1 yellow or brown onion, minced
1/2 cup pecorino or parmesan, grated
1 egg, lightly beaten
1 Tablespoon dried Italian seasoning, your favorite brand or blend oregano, rosemary and basil

optional:   

1/2 cup cooked and drained spinach or kale
1/4 cup pine nuts
1/4 cup raisings

Combine all ingredients in a large bowl, keep cold when finished.

Sauce:

2 cups of your favorite spaghetti sauce, our recipe is on the website

Make the sauce first. We make ours the day before we use it to let the flavors mingle. Have it warm on the stove in a wide, deep skillet.

Make the stuffing if you haven’t already. And realize this part is part tradition, part what’s on hand or seasonal. Only during the Holidays does it have to be what it has to be.

Divide the round steak into 6 portions. Pound each steak with a mallet or back of a meat cleaver until about 1/4 inch thick.
 
For each steak, layer stuffing on top so the stuffing is divided evenly among the steaks. Start at the smaller end of the steak, roll like a jelly roll. Tie off with kitchen twine, cinching down the ends so the stuffing stays in place. If there is some small leakage, don’t worry, it just makes the sauce better. Put rolls in sauce, cook about 1 1/2 hours. You don’t have to brown them first. Serve with a favorite pasta or gnocchi. Pass the grated Pecorino and the Tre Sorelle.