Beef Braciole

Preparation

1. Step 1

   Place a large Dutch oven over medium heat. Add 2 tablespoons of the oil and the pancetta and cook, stirring occasionally, until the pancetta is crisp and the fat has rendered, about 4 minutes. Using a slotted spoon, transfer the pancetta to a medium bowl.

2. Step 2

   To the bowl, add the bread crumbs, Parmigiano-Reggiano, 2 tablespoons parsley, 1 tablespoon olive oil and a pinch of salt; set aside.

3. Step 3

   Pound the steaks thinly until they are about 8 inches long and 4 inches wide. Season both sides with salt and pepper. Cut each steak in half to create 4-by-4-inch pieces.

4. Step 4

   Working with one piece of steak at a time, sprinkle 1 rounded tablespoon of the bread crumb mixture evenly over each steak. Roll the steak up, then thread a toothpick along each seam to retain the filling.

5. Step 5

   Reheat the oil in the Dutch oven over medium heat and add another tablespoon of olive oil. Working in two batches, add the steak rolls, seam side down, and cook for 3 to 4 minutes, until the seam is sealed and the steak begins to brown. Flip and brown the other side for another 3 to 4 minutes and place on a dish to reserve until all the rolls are seared.

6. Step 6

   Deglaze the pot by adding the wine and stirring and scraping to release any browned bits then simmer, stirring frequently, until the wine has reduced by half, 3 to 4 minutes. Add the crushed tomatoes, swishing out each can with about 1 cup of water and adding to the pot. Add the remaining 1 tablespoon of parsley and bring to a low boil over medium heat.

7. Step 7

   Add the steak rolls to the Dutch oven and reduce the sauce to a simmer. Partially cover the pot and simmer, until the meat is very tender and the toothpicks release easily, about 1½ hours. Discard the toothpicks.

8. Step 8

   Using tongs, transfer the braciole to a large, shallow serving platter and season the sauce with salt and pepper to taste. Ladle some sauce over the meat and garnish with grated cheese and chopped parsley.