Braciole

Instructions:

For the sauce – 

1. In a pot, add olive oil over medium heat. When warm, add the diced onion and cook until softened, about 5-6 minutes, stirring occasionally.
2. Add the canned tomatoes to the pot and bring to a simmer over medium heat. When simmering, turn to medium low heat and cook with the lid on for 10 minutes.
3. After 10 minutes, use a wooden spoon to break up / crush the whole tomatoes. If you prefer a smoother sauce, remove the pot from the heat and use an immersion blender to blend the tomatoes.
4. Add sugar, salt and pepper and continue cooking at a simmer on medium-low heat, with the lid on, for 10 minutes, until the sauce slightly thickens, stirring occasionally during cooking.
5. Remove the sauce from the heat and stir in the basil. Set aside.

For the braciole

1. Preheat the oven to 350F.
2. Mix the filling ingredients together in a medium bowl (breadcrumbs, minced garlic, grated Pecorino Romano cheese, shredded provolone, chopped parsley, chopped basil, 3 tbsp olive oil, salt and pepper). Set aside. 
3. Mix together the 1 tsp kosher salt and 1 tsp ground pepper.
4. Assemble the braciole – Lay a flat piece of the beef on a cutting board. Season the beef with a pinch of the salt and pepper mixture. Layer 6 heaping tablespoons of the filling on the beef and press into a thin layer. Then lay one piece of prosciutto on the filling. Starting at the short end, roll up into a jelly roll shape. Secure the roll with butcher twine or toothpicks. Repeat until all the beef is rolled – there will be 6 rolls.
5. Heat 2 tbsp olive oil in a Dutch oven or braiser (or high sided oven safe skillet) over medium high heat
6. When the oil is hot, add the beef rolls, seam side down first. Cook for 8 minutes, turning the rolls about every 2 minutes, until nicely browned on all sides. If needed, turn the heat down if the pan is getting too hot. Once browned, transfer the rolls to a plate.
7. Add the broth to the pot and bring to a boil, turn to medium and let simmer while you scrape any browned bits off the bottom of the pot.
8. Add in the tomato sauce, sliced garlic and dried oregano and stir to combine. Add the seared beef rolls back to the pot and bring to a simmer.
9. Once simmering, turn off the heat and place the cover on the pot (or use aluminum foil if needed). 
10. Place in the oven for 1 ½ – 2 hours, basting the beef rolls with the sauce every half hour.
11. In the last half hour or so of cooking, cook the pasta.
12. When they’re done, the beef should be tender and easily pierced with a fork.
13. Serve with the pasta, with some of the sauce from the pot on the pasta and garnish with fresh parsley.