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Prepare yourself for what will be a mind blowing, food experience.....with just a couple ingredients and in a couple hours your home will be filled with an aroma that will make you think you have been transported back in time to Grandmother's home in Naples Italy, on a Sunday afternoon. With the right amount of seasoning and done in a style that is very rustic, this Family size Braciole, is simply amazing.  

Ingredients

• 1-1.5 lb flank steak pounded thin
• 2 tbs extra virgin olive oil
• 8 slices prosciutto 
• 1/2 cup grated romano cheese
• 4 cloves of garlic, minced
• 1/2 cup fresh parsley chopped
• Salt and pepper
• String

SAUCE-

• 4-28 ounce cans of whole Italian plum tomatoes crushed by hand
• 1/2 cup dry red wine
• 4-whole garlic cloves
• 1-medium size onion cut in half
• 2-bay leaves
• Salt and pepper

1-Season the pounded steak with salt and pepper. 

2-Layer the prosciutto on the steak then sprinkle the Romano cheese, garlic and 

    parsley, all evenly. 

3-Starting with one end roll it up and secure with the twine in 4-5 places. 

4-In a large pot heat the olive oil and carefully brown the braciole on all sides 

    then remove to a plate.

5-Turn the heat to medium and deglaze all the brown bits from the pot with the red 

    wine. 

6-Now add all the tomatoes with their liquid, garlic, onion and bay leaves. 

7-Cover and allow this to come to a boil. 

8-Once this is boiling remove the lid and place the Braciole in the pot covering it 

    with the sauce. 

9-Add 1-tsp of salt and 1/4-tsp black pepper. Place the lid back on the pot and 

    lower the heat to a very low simmer. 

10-Every half hour for 2 hours carefully turn the Braciole. 

11-After 2 hours taste for salt n pepper and adjust, remove the lid and let braise for another half hour. 

12-The final half hour will thicken the sauce.The longer you allow this to braise the 

     better both the Braciole will taste as well as the sauce. 

13-Remove the bay leaves and cook some rigatoni!

The sauce will be epic. 

-Daniel Mancini

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