Beef Braciole

Place a thin-cut steak on a cutting board and pound it out as thin as possible; set the meat aside.

Make the stuffing: in a bowl combine olive oil, grated Parmesan, chopped parsley, and a light amount of breadcrumbs; mix and set aside (aim for mostly Parmesan and parsley, breadcrumbs used sparingly).

Lightly season both sides of the pounded steak with salt and black pepper.

Spread the stuffing evenly over the surface of the steak.

Roll the steak up tightly into a spiral starting at one end to form a roll.

Secure the roll with kitchen twine or toothpicks so it holds its shape during cooking.

Heat a skillet over high heat with a little olive oil. Sear the braciole on all sides, about 1–2 minutes per side, until nicely browned.

Pour red tomato sauce into the pan with the seared braciole (use homemade if possible). Reduce heat to medium-low.

Partially cover the pan and braise the braciole at a simmer. Keep it simmering and flip the roll every ~20 minutes to cook evenly.

Braise for at least 1 hour 30 minutes; 2–3 hours is ideal for the best, most tender result. Cook until the meat is very tender.

When done, remove twine/toothpicks, slice the braciole into rounds to reveal the spiral inside, and serve with additional red sauce over your choice of pasta.