Braciole

INGREDIENTS

• 1/3 cup grated provolone
• Salt and freshly ground black pepper
• 2 cloves garlic, chopped
• 1 (1 1/2-pound) flank steak
• 2 (32-ounce) cans crushed tomatoes
• 4 tablespoons unsalted butter, optional
• 1 carrot, chopped
• 1 cup dry white wine
• Prep Time: 15 minutes
• 1/2 cup extra-virgin olive oil
• In a large casserole pot, heat oil over medium-high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrot and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add toma
• 1 small onion, chopped
• 2 dried bay leaves
• 1/2 cup dried Italian-style bread crumbs
• 2/3 cup grated Pecorino Romano
• Pour half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
• 1 garlic clove, minced
• Yield: 6 cups
• 4 to 6 basil leaves
• 4 tablespoons olive oil
• 2 tablespoons chopped fresh Italian parsley leaves
• Sea salt and freshly ground black pepper
• 1 stalk celery, chopped
• 3 1/4 cups Simple Tomato Sauce, recipe follows, or store-bought marinara sauce
• If not using all the sauce, allow it to cool completely and then pour 1 to 2 cup portions into plastic freezer bags. Freeze for up to 6 months.
• Cook Time: 1 hour, 10 minutes