Braciola With Noodles
|Fresh breadcrumbs||1⁄2 Cup (8 tbs)|
|Minced parsley||1⁄2 Cup (8 tbs)|
|Freshly grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
|Pine nuts||2 Tablespoon, toasted|
|Fresh lemon juice||2 Tablespoon|
|Olive oil||1 Teaspoon|
|Garlic||4 Clove (20 gm), minced|
|Lean flank steak||1 1⁄2 Pound|
|Vegetable cooking spray||1 Tablespoon|
|Low fat spaghetti sauce||1 1⁄2 Cup (24 tbs)|
|Dry red wine||1⁄2 Cup (8 tbs)|
|Hot cooked fettuccine||8 Cup (128 tbs) (About 16 Ounces Uncooked Pasta)|
Combine first 8 ingredients in a bowl; stir well, and set aside.
Trim fat from steak.
Using a sharp knife, cut horizontally through center of steak, cutting to, but not through, other side; open flat as you would a book.
Place steak between 2 sheets of heavy-duty plastic wrap, and flatten to an even thickness using a meat mallet or rolling pin.
Spread breadcrumb mixture over steak, leaving a 1/2-inch margin around outside edges.
Roll up steak, jelly-roll fashion, starting with short side.
Secure at 2-inch intervals with heavy string.
Coat a large Dutch oven with cooking spray, and place over medium-high heat until hot.
Add steak, browning well on all sides.
Remove steak from pan; set aside, and keep warm.
Add spaghetti sauce and wine to pan, scraping bottom of pan with a wooden spoon to loosen particles that cling to pan.
Bring to a boil; return steak to pan.
Cover, reduce heat, and simmer 1 hour or until steak is tender.
Remove string; cut steak into 16 slices.
Spoon 1 cup pasta onto each of 8 individual plates; top with 2 steak slices and 1/3 cup sauce.