Ingredients:

  • 1.5 pounds flank steak or top round beef, thinly sliced
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmigiano-Reggiano cheese
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons fresh basil, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/4 cup olive oil (for browning)
  • 1 can crushed tomatoes (28 ounces)
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon fresh basil (for garnish)

Instructions:

  1. In a bowl, combine breadcrumbs, cheeses, parsley, basil, minced garlic, salt, pepper, and red pepper flakes. Mix well and set aside.
  2. Lay out the thin slices of beef on a cutting board; pound to even thickness if necessary. Season both sides of the meat with salt and pepper.
  3. Spoon the filling onto each meat slice, spreading it evenly. Roll the meat tightly, starting from one end, and secure with toothpicks or kitchen twine.
  4. Heat olive oil in a large skillet over medium-high heat. Brown each roll on all sides, about 3–4 minutes per side. Remove and set aside.
  5. In the same skillet, add diced onion and minced garlic; sauté until translucent. Stir in crushed tomatoes, oregano, salt, and pepper. Bring to a simmer.
  6. Return the browned braciole to the skillet, nestling them into the sauce. Cover and simmer on low heat for about 1–1.5 hours, turning occasionally.
  7. Remove toothpicks or twine, slice the braciole, and serve with sauce. Garnish with fresh basil.