The Braciole is my families most requested meal from me. I serve this with either baked ziti, either or both of the attached recipes or lasagna. I make the braciole in a big pot of meat sauce with sausage and meatballs. I call it the everything sauce. Everyone else calls it the “Famous Sauce”. The recipe below serves 6 Braciole Ingredients: Meat and Filling: 2 pounds beef top round or Flank Steak, thinly sliced 1/2 pound sliced salami or prosciutto or ham 3-4 hard-boiled eggs, 1 per roll, chopped 3/4 cup Parmigiano-Reggiano, 1 package of Italian cheese blends or Provolone cheese, grated 1/2 cup flat-leaf parsley, chopped 1 cup Italian style bread crumbs 1 cup of golden raisins (don’t question this, just add it. You’ll thank me later.) Btw…You should add the golden raisins to your meatballs too. 2 tablespoons garlic, minced 1 tablespoon extra-virgin olive oil kosher salt and freshly ground black pepper, to taste tooth picks or butcher’s twine If you don’t have a sauce recipe, you can use the one below. Sauce: 1 (28 oz.) can crushed tomatoes, with juices 1/2 cup dry red wine or chicken broth for deglazing pan 1/4 cup tomato paste 1 medium chopped yellow onion 1 bay leaf (to be removed later) 1/2 teaspoon dried oregano 1/2 teaspoon dried basil kosher salt, granulated garlic, 1 tbsp or to taste sugar and freshly ground pepper, also to taste Directions: Set out a large piece of plastic wrap and place thinly sliced beef on top. Cover with a second piece of plastic wrap and use a meat mallet (or another heavy object) to pound out and tenderize meat. Season both sides of meat slices with salt and pepper, and sprinkle cheese and minced garlic on the top side of meat. Spread salami or ham, overlapping it slightly, out over the meat. In a medium bowl, mash together the chopped egg, bread crumbs, golden raisins and remaining cheese. Divide mixture equally among the meat slices and spread it out, leaving a 1/2-inch border. Spread chopped parsley out on top of egg. A little goes a long way with the filling, so don’t put too much filling on top of the ham and meat. Carefully wrap your meat rolls and secure with toothpicks (if small) or twine (if rolls are bigger). Heat olive oil in a large pan or skillet over medium-high heat. Once hot, add bracioles and brown on all sides. Remove browned bracioles from heat, cover and set aside. Deglaze cooking pan with red wine and scrape up any browned bits from the bottom of the pan. Add tomatoes, tomato paste, bay leaf, oregano, basil, sugar, granulated garlic and salt and pepper. Add meat back to the pan and reduce heat to low. Bring mixture up to a boil, then cover and reduce to a simmer. Continue to cook, on low, for 2-3 hours, turning meat occasionally. Once sauce has reduced and thickened, taste and adjust seasoning, if necessary. When meat is fully cooked through, remove from heat and let rest 15-20 minutes. Slice braciole, spoon sauce onto serving plates, top with meat sauce and serve hot Enjoy and Happy Holidays!! Vince Paglino!