Bracciole

Classic bracciole is made with flank steak - you can use that cut of meat with the following recipe, although my family prefers a thin-cut round steak or sirloin instead.

Take 4-6 pieces of lean meat (approx. 4" x 8" each) and trim any fat off.

With meat laid out on a cutting board or work surface, get the filling ingredients together - and place the same amount of toppings down the center (the long way) of each piece of meat - leaving an inch withOUT filling at each end.

Top each piece with:

2 Tblsp. grated parmesan cheese

1 Tblsp. grated or torn up provolone cheese

1 Tblsp. unseasoned breadcrumbs

2 Tblsp. grated pepperoni (or salami, or sopressata... )

a few torn up leaves of fresh basil

season with salt and freshly ground pepper

Roll up the meat (the long way- so that you have an 8" roll) and either tie them up (using cooking thread/string) or fasten them closed using a couple toothpicks (be careful not to break them!!).

Heat 4 Tblsp. olive oil in the pan and when the oil's hot, place the meat in the pan. Turning them only once or twice (carefully, using tongs), brown the meat. When they're nearly finished browning, slice up a medium sized onion and 6 cloves of garlic. Toss into the pan with the meat, making sure the garlic/onions don't brown. Once the meat's somewhat browned (they'll finish cooking in the sauce), lower the heat to medium.

Pour over the meat:

1-1/2 cups crushed tomatoes, 2 cups diced tomatoes with juice, 4 Tblsp. tomato paste, salt & pepper (to taste). Stir everything so it's mixed well. Toss 4-6 fresh basil leaves on the top of the sauce, cover the pan tightly and simmer for 45 minutes. Remove cover and turn meat carefully. Cover again and finish cooking until tender (the time depends on the cut/tenderness of the meat - test it with a knife to check).

When the meat is cooked, remove it to a plate and carefully remove the string or toothpicks. You can either serve the bracciole whole, or cut it into slices & serve over cooked pasta, spooning the sauce over it.