Braciole

• 6 (6-ounce) slices round steak, pounded very thin
• Salt
• Pepper
• 1 cup toasted bread crumbs
• 2 hard-cooked eggs, finely chopped
• 6 slices Sicilian salami, finely chopped
• 1/4 cup freshly grated Locatelli
• 4 cloves garlic, minced
• 2 tablespoons minced parsley leaves
• 1 small egg, lightly beaten
• Salt
• Pepper
• 2 tablespoons olive oil
• Tomato Sauce (recipe follows)
• 1 cup minced onion
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 2 28 -ounce can crushed tomatoes in puree
• 1 cup water
• 1 15 -ounce can tomato sauce
• 2 carrots, peeled and cut into 2-inch lengths
• 1 boiling potato, peeled and left whole
• 1 teaspoon dried basil, crumbled
• Cayenne pepper to taste
• Salt to taste

1. Pat the meat dry and season with salt and pepper.
2. In a bowl, combine stuffing ingredients.
3. Spread a thin layer of the stuffing on each slice of the meat, roll up the meat to enclose the stuffing, and tie with string.
4. In a large skillet set over medium heat, heat the oil until hot.
5. Add the meat and cook until it is browned on all sides.
6. Transfer to a plate.
7. Add the braciole to tomato sauce (recipe follows) and simmer 1 1/2 hours, or until tender.
8. Suggested drink: Francis Coppola Rosso, 1995
9. In a casserole set over moderate heat, cook the onion and garlic in the oil, stirring occasionally, for 5 minutes or transluscent.
10. In a blender or food processor, puree tomatoes, water, and tomato sauce until smooth and add it to the casserole.
11. Add the carrots, potato, basil, cayenne and salt.
12. Bring the liquid to a boil and simmer, partially covered, stirring occasionally, for 1 hour.

thin, salt, pepper, bread crumbs, eggs, salami, freshly grated locatelli, garlic, parsley, egg, salt, pepper, olive oil, tomato sauce, onion, garlic, olive oil, tomatoes, water, tomato sauce, carrots, boiling potato, basil, cayenne pepper, salt

Taken from www.foodnetwork.com/recipes/braciole-recipe.html (may not work)