Beef Rolls In Tomato Sauce (Sicilian Braciole Siciliano)

italian-braciolesiciliano Braciole, a word of Sicilian origin, is what they're referred to primarily by Italian-Americans. But in Italy it is known as involtini and varies from region to region. This is definitely a special occasion dish - something to serve for Christmas dinner, or some other holiday dinner, or for an especially fancy Sunday. It's one of those dishes that simmers on the stove top for hours, requiring you to hang out in the kitchen most of the day. And around the holidays that can be really fun, or horrible depending on your temperament. In fact, I'd say that if you really like to eat great food, but don't really like to cook, then this isn't the recipe for you. On the other hand, if you're the type who doesn't balk at the prospect of making a few hundred ravioli by hand (i.e., someone with the patience of an Italian grandmother), you may as well have a pot of braciole simmering while you're working.

Italian Beef Braciole is extraordinarily delicious. A lot of love goes into a dish like this, and you can definitely taste it. Like many Italian dishes, people have very passionate and strongly held opinions about what braciole is and how it's properly made. Of the myriad versions and local variations available, there is only one way to properly execute the dish and all other ways are unthinkable. And why is this one version the correct way? Because that's how your Nonna makes it. I love that. I love the idea that the world's authority on Italian cuisine is someone's grandmother.

2 lbs flank steak, thinly sliced
½ tsp. sea salt
¼ tsp. black pepper, freshly ground
1 cup Parmesan cheese, freshly grated
½ cup Provolone cheese, freshly grated
½ cup Italian breadcrumbs
½ tsp. garlic powder
1 tsp. dried basil
5 Tbsp. extra-virgin olive oil
4 cups tomato sauce or your grandma's Italian 'Sunday Sauce'

In a medium sized bowl, mix together the garlic powder, cheeses, breadcrumbs, and dried basil. Set the mix aside.

Lay the flank steak on a clean surface and pound flat with a meat tenderizer. Sprinkle with the salt and pepper.

Evenly distribute the breadcrumb filling among the flank steaks and roll, beginning on the short end, all the way up like a jelly roll. Tie the rolls closed with butchers twine to secure the braciole.

Pour the olive oil into a large pot and heat over medium high heat. Sear the braciole rolls for about 30 second on each side, just to brown the meat quickly.

Add the tomato sauce to the pot and lower the heat to low. Cover and cook the braciole for an hour, basting the rolls occasionally to ensure they do not dry out.

Serve hot along with the sauce!

Makes 8 servings.