Papa Vento's Beef Braccioli Posted by artsycook at 12/6/2001 12:32 am Don't go telling my Dad that I'm sharing his recipes!!!! Goes great with Papa Vento's Sauce (see Pasta Sauces index) 1 (1 1/2 to 2 pound) beef rump roast, sliced 1/4-inch thick 1 large onion, sliced thin 8 ounces fresh mushrooms, sliced thin 3 ounces mozzarella cheese, shredded 3 ounces Parmesan cheese, grated 3 cloves garlic, minced, 1/4 cup fresh parsley, chopped 1/2 cup Italian seasoned bread crumbs 1/2 cup olive oil, extra virgin or pure 1/2 pound Italian sausage, casings removed, crumbled Salt and pepper to taste Spaghetti sauce Gently pound meat between waxed paper to 1/4” thick and tenderize. Season with salt and pepper. In a medium skillet, over medium heat, sauté onions in 1/4 cup olive oil for 5 minutes. In a large mixing bowl, combine the rest of ingredients (except sauce) and mix well. Add cooked onions and mix. Spread a thin layer of mixture on each slice of beef and starting at one short end, roll up like a jelly roll. Secure meat with 2 wooden picks. In a medium skillet, lightly brown meat on both sides, in 1/4 cup olive oil. Drop rolls into tomato sauce and cook for 1 to 1 1/2 hours, adding water if it gets too thick. Serve with cooked pasta.