Donna’s Braciole

2½ pounds braciole meat (may use round steak), pounded thin and cut into 6 pieces about 3-inches by 6-inches

Salt and pepper

2-3 tablespoons cooking oil

Kitchen string

Stuffing

10 slices prosciutto

¼ pound hard aged provolone cheese (sliced thin)

¾ cup seasoned bread crumbs

3 tablespoons butter

2 tablespoons parmesan cheese

Gravy and pasta

2 cans (28 ounces each) tomato sauce

2 cans (28 ounces each) crushed tomatoes

½ cup sugar

¼ cup chopped flat-leaf parsley

3 tablespoons dried oregano

3 tablespoons dried basil

1 bay leaf

2 tablespoons olive oil

1 onion, chopped

2 cloves garlic

Salt and pepper

Grated parmesan cheese

1 pound cooked penne, rotini or medium shells

Salt and pepper meat on both sides. Lay prosciutto on the meat, then sliced provolone cheese.

In a small bowl, melt butter and mix with bread crumbs 2 tablespoons parmesan. Mound the breadcrumb mixture on top of the cheese. Roll meat and tie with string.

Heat 2-3 tablespoons oil in a skillet over medium-high heat; brown meat rolls on all sides.

For the gravy: In a deep skillet, brown onion and garlic in olive oil. Add remaining ingredients (except pasta) and simmer for at least 1 hour. Add the browned braciole pieces to the gravy and simmer for 2 hours. (Note: you will have extra gravy to freeze for another meal). Serve hot over the cooked macaroni.

Serves six.

About this recipe: I chose this recipe of mine for a few reasons. 1. It is my husband’s favorite meal. 2. Whenever I serve it everyone loves it. 3. Guests say that my braciole is better than any they have had in a restaurant. 4. It is a spectacular dish but I think I have broken it down so anyone can make it.

Donna Robertelli, Bloomingdale