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    You are in: Home / Italian / Braciola (Braciole) With Tomato and Wine Sauce Recipe
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    Braciola (Braciole) With Tomato and Wine Sauce

    Average Rating:

    5 Total Reviews

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    • on November 25, 2002

      This is a great tasting dish. I did add an onion when I browned the beef, was also a bit more generous with the cheese (only 1 extra tablespoon) and the last half hour of the cooking added cubed courgette, so I did not have to cook that seperately. As you suggested I served it with pasta (orzo) The recipe makes a good amount of sauce, I used what was left with a spaghetti dish two days later.

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    • on June 10, 2007

      Thanks, Nice recipe!

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    • on January 04, 2007

      this is my great grandmas recipe the only thing different i do is after you brown the roll you simmer in your sauce for 1 or 2 hours. this really brings all the flavors together. thanks for sharing.

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    • on December 09, 2005

      Thanks for a great recipe! Authentic Italian taste and much easier to make than expected--the rolls held together beautifully with toothpicks. Simple sauce, but very good and fresh tasting. We served with broccoli and pastina.

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    • on August 16, 2004

      Papergoddess prepared this a couple days ago. I must say was great, i used ham instead of the bacon, only because it was handy.Prepared as your per your instructions and mmmmmmmm. Used toothpics to secure and wala good eating . thanks again for posting.

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    Nutritional Facts for Braciola (Braciole) With Tomato and Wine Sauce

    Serving Size: 1 (360 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 704.3
     
    Calories from Fat 353
    50%
    Total Fat 39.3 g
    60%
    Saturated Fat 11.1 g
    55%
    Cholesterol 312.5 mg
    104%
    Sodium 1574.9 mg
    65%
    Total Carbohydrate 20.3 g
    6%
    Dietary Fiber 3.9 g
    15%
    Sugars 9.5 g
    38%
    Protein 63.4 g
    126%

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