Barone’s Braciole

1 flank steak (1½-2 pounds), butterflied (ask your butcher to do this)

Salt and pepper to taste

6-10 slices pancetta (Italian bacon)

1 pound fresh spinach

4 garlic cloves, minced

3 ounces provolone cheese cut into ¼-inch thick pieces

½ teaspoon basil

½ teaspoon oregano

Vegetable oil

24 ounces spaghetti sauce (homemade or store-bought)

Cut the flank steak into two long pieces. Season both sides of each steak with salt and pepper. Cover each piece with plastic wrap and pound thin.

Cook pancetta until medium crisp in a fry pan; remove to a plate. In same pan add a little oil so that bottom of pan is covered and, working in batches, cook down the spinach. Add garlic when you add the last batch and cook about 2 minutes or until all the spinach is soft.

Lay half the pancetta across each piece of flank steak. Add half the spinach mix on top of the pancetta. Evenly add cheese across the layers and sprinkle on half the spices on each stacked steak. Roll each piece lengthwise keeping all the ingredients within the roll. You should have two rolls that are longer than wide. Tie with butcher string about two inches apart.

Add a little vegetable oil to the bottom of a deep fry pan and braise all sides of each Braciole. Put in the spaghetti sauce and cook on a low simmer for a couple of hours.

Serves six to eight.