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INGREDIENTS

For the Braciola

• ¼ cup grated Parmesan
• 1 tbs dried basil
• 1 tsp dried oregano
• 1 flank steak, trimmed and pounded ½-inch thick (1 ½ lb.)
• 3 oz thinly sliced prosciutto
• 6 slices Provolone cheese (I used “light.” It contains half the fat)
• Salt and black peppers
• 2 Tbsp olive oil

For the Sauce

• ¾ cup dry red wine
• 1 can whole tomatoes, drained (28 oz)
• ½ cup diced onion
• ¼ cup diced carrot
• ¼ cup diced celery
• 4 cloves garlic

(Trader Joe’s sells a “Mirapoix Mix” containing onion, carrot, and celery pre- chopped and divided. This is a good time-saver.)

METHOD

• Pound the flank steak with a meat mallet. This tenderizes the meat and evens the thickness of the steak so that it cooks to uniformly and makes the beef easier to roll.
• Combine Parmesan, basil, and oregano; sprinkle mixture over pounded flank steak.
• Spread proscuitto slices over the steak followed by provolone.
• Tightly roll steak, starting at one short side and tucking in any proscuitto or provolone that extends outside the roll.
• Tie rolled up steak with butcher’s twine, spacing knots about 2 inches apart along the length of the roll.
• Season beef with salt and pepper.
• Sear outside of the rolled-up steak in oil in a large sauté pan over high heat until beef is well browned on all sides (8-10 minutes total)
• Transfer rolled-up steak to a 4-6-qt. slow cooker.
• Deglaze the sauté pan with wine and scrape up any browned bits in the bottom, cooking until liquid is reduced to about 1 Tbsp; pour liquid into a blender.
• Add tomatoes, onion, carrot, celery, and garlic to blender; puree until smooth.
• Transfer the sauce to the slow cooker and cover.
• Cook beef until tender, on high heat setting for 4-5 hours or on low-heat setting for 6-7 hours.
• Transfer braciola to cutting board, remove twine, and cut into 8 slices.
• Serve