Savory Beef Braciole with Parmesan and Herb Breadcrumb Filling

Instructions

1. 1

   Flatten the beef flank steak to 1/2-inch thickness. Rub the steak with 1 tablespoon of olive oil.

2. 2

   In a bowl, combine the bread crumbs, parsley, Parmesan cheese, minced garlic, dried oregano, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper. Spoon the breadcrumb mixture over the beef, pressing it down, leaving a 1-inch border.

3. 3

   Roll up the beef jelly-roll style, starting with a long side, and tie it with kitchen string.

4. 4

   In a Dutch oven, brown the rolled beef on all sides in the remaining 3 tablespoons of olive oil. Add the chopped onion and cook until tender.

5. 5

   Stir in the tomato sauce, water, Italian seasoning, sugar, and the remaining 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Bring the mixture to a boil, then reduce the heat, cover, and simmer for 70-80 minutes or until the beef is tender.

6. 6

   Remove the beef from the sauce and discard the string. Slice the beef into thin slices and serve with the sauce. Optionally, serve with hot cooked spaghetti and additional grated Parmesan cheese and minced fresh parsley.