Italian Stuffed Flank Steak / Braciole alla napoletana (Neapolitan Beef Rolls)
Ing Braciole: lb butterflied flank steak generous bunch fresh parsley 1 gar/cl, olive oil Provolone, grated pecorino, S/p. Sauce: 1 onion fine-chp 1 gar/cl ol/oil, splash red wine 16 oz puréed canned tomatoes S/p
Instructions Mash garlic, chp parsley, generous pinch s/p to a thick paste. Layer paste onto beef, then provolone, grated pecorino. Roll up tightly, tie ends w/ kitchen string. Brown lightly in heated olive oil. Add onion and garlic, s/p. Simmer gently, covered, til onion is very soft, turning braciole from time to time. Add bit of water to prevent onion from browning. Uncover pan, turn up heat, add red wine. Let wine cook off, turning braciole to color evenly in wine. Now add tomato, mixing in well. Turn down heat again, cover and let simmer very gently a good hour or more til the meat is tender and the sauce is reduced. Add water if sauce thickens before meat is done. To serve, remove string and lay braciole in server atop sauce for an elegant presentation. Use rest of sauce to dress side of pasta.