Recipes

Braciole in tomato sauce with green salad and oranges with cracked pepper

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Ingredients

For the tomato sauce

  • 1kg/2lb 2oz tomatoes, puréed in a food processor
  • 175g/6oz tomato paste
  • 425ml/15fl oz water
  • 1 tsp garlic salt
  • 1 tsp freshly ground black pepper
  • 1 tbsp olive oil
  • 1 tbsp mixed dried Italian herbs
  • 110g-175g/4oz-6oz pork bone with a little meat left on
  • ¼ tsp salt, or to taste

For the braciole

  • 900g/2lb rump steak, 5mm/¼in thick, cut into four slices
  • 1 large bunch flatleaf parsley, roughly chopped
  • 1 small bunch basil leaves, roughly chopped
  • 150g/5oz dried breadcrumbs
  • 3 tbsp garlic, finely chopped
  • 150g/5oz parmesan, freshly grated
  • 75ml/3fl oz olive oil

For the salad