My Braciole

A friend of mine wanted me to make this so I could share the recipe with him....I'd never tried to make it and I have to say......first time was a charm! It was delicious....tender meat and delicious sauce....It seemed a bit intimidating at first, but it really wasn't that hard. I was extremely pleased with how it came out!

My Braciole

2 lbs round steak (I got mine at smart and final..there were 5 steaks in the package. You could slice your own, but it was much easier this way)
salt and pepper

Filling:
3/4 cup Italian Seasoned Breadcrumbs
2 tbsp milk
2 large cloves of garlic
2 tbsp toasted pine nuts(I heated a small cast iron skillet to high, added the pine nuts and removed from heat. They toasted quickly, so make sure you watch them!)
1 tbsp fresh parsley, finely chopped
1 tbsp fresh rosemary, finely chopped
1 tbsp fresh oregano, finely chopped
3/4 cup parmesan cheese

3 oz prosciutto
1 slice provolone cheese for each roll (I used 5 slices)

Sauce:
3/4 white onion, diced
4 cloves garlic, diced/2 cloves garlic diced= 6 cloves total
1 cup red wine
2-28oz cans whole tomatoes
10 basil leaves, finely chopped
1 sprig fresh oregano, finely chopped
2 tbsp butter

For the filling:  Combine bread crumbs and milk. Add garlic, pine nuts, parmesan cheese and chopped herbs.

Flatten steaks with tenderizer until they are about 1/4 inch thick.Salt and Pepper the steaks. Add one layer prosciutto, then one layer of provolone cheese. Then add about 1/2 cup of the bread crumb mixture. Roll and secure with twine. If it looks like the ends may come apart, secure them shut with toothpicks.

In a skillet that's been preheated to a medium high heat, add the rolls and sear on all sides.
Remove from pan.

Discard the oil from the pan and add 2 tbsp fresh oil. Don't wash the pan, you want those brown bits from the steaks. Just drain out the old oil and add 2 tbsp new oil.

Add diced onion and 4 cloves of garlic. Saute about 4 minutes. Add 1 cup of wine and simmer for 4 more minutes.  Add tomatoes. (I squished them into the pan with my hands so I could remove any hard cores from the tomatoes. You can use a fork once it's in the pan, too, if you'd rather not squish the tomatoes. I think it's easier to just use your hands.) Add the remaining 2 cloves of minced garlic and bring to a simmer.

Place the meat rolls into the sauce and simmer 3-3 1/2 hours. I only simmered mine for 2 hours because everyone in the house was starving and it smelled so good in the house that they couldn't wait. I think the meat was tender, but it could've been more tender if it was allowed to simmer another hour or so.

Slice and Serve with a sprinkle of fresh parmesan on top. Also, you can serve with a side of pasta with butter and parmesan cheese. YUMMY!!