This month’s Paul’s Pick definitely pushed me out of my comfort zone.
He chose Authentic Italian Braciole, something I had never made before and, honestly, something that looked a little intimidating at first glance. Thin slices of beef, rolled up with filling, simmered in sauce? It felt like a project.
But once I got started, it was actually much easier than I expected.
How It Came Together
The process is simple: pound the beef thin, layer on the filling, roll it up, secure it, and let it slowly simmer in sauce until tender. It looks impressive, but it’s very doable.
I chose to serve it over spaghetti tossed in the same sauce the meat cooked in, which felt like the perfect way to soak up all that flavor.
It definitely felt like a “Sunday dinner” kind of meal. The kind you take your time with and enjoy at the table.
The Reviews
Paul: Loved it.
He said it was like a cross between a steak and a meatball, which honestly feels like a pretty accurate description. He went back for more and was very pleased with his pick.
Me: I liked it, especially the filling. That part was packed with flavor. I did find the beef itself just a bit dry for my personal taste, even with the sauce. Not bad at all, just not my favorite texture.
Ben: Took a bite but wasn’t overly interested.
Charlotte: Happily ate her noodles, but the beef is still a little advanced for her at this stage.
This one feels very much like an adult dinner. I wouldn’t necessarily add it to our regular rotation, but I would absolutely make it again when I want to do something special for Paul.
And honestly? That’s what Paul’s Pick is all about. ❤️
Want to try the original recipe for yourself? Look here: Italian Braciole
Want to know other recipes Paul has had me try? You can find them here: Paul’s Pick
