Braciole

I figured it was about time I reached back to my own heritage and made something Italian. Braciole, or beef rolls, can be made in numerous ways, but this one is an old fashion stand-by for a simple but good meal.

I used skirt steak but flank would do--or some other tenderized and flattened steak.

While I prepared the steaks, I started the tomato sauce--you know, tomatoes, onion, lots of garlic and spices--then I made stuffing mixture: 2-3 cups bread crumbs (I used old bread crumbled), 3 eggs, 8 cloves crushed garlic, 1/2-1 cup shredded parmigiana, salt, pepper, oregano. Mix together thoroughly until forms a paste. Some people add a layer of prosciutto. whatever you want. Brush all steaks with olive oil, spread mix over one side of each and roll up tying both ends with twine. Brown all sides in hot oil. Then add to sauce and cook for 3 hours. Done.

Can be served over pasta or just as it is with warm bread.