Braciole

• 2 12 lbs round steaks
• 12 lb Italian sausage
• 12 cup chopped parsley
• 14 cup grated parmesan cheese
• 1 clove garlic, minced
• 1 teaspoon italian seasoning mix
• 1 teaspoon salt
• 12 teaspoon lemon-pepper seasoning
• 2 tablespoons olive oil
• 1 large onion, chopped (1 cup)
• 12 cup chopped carrot
• 1 12 cups dry red wine
• 1 (16 ounce) can plum tomatoes
• 1 (6 ounce) can tomato paste
• 1 teaspoon salt (again)
• 1 bay leaf

1. Trim all fat from steak; cut meat into 8 equal pieces; then pound until very thin with a wooden mallet.
2. Remove casing from Italian sausage.
3. Break up in a medium size bowl; add parsley, Parmesan cheese, garlic, Italian seasoning, 1 tsp.
4. salt and the lemon pepper seasoning; mix thoroughly.
5. Spread each steak with 2 heaping tablespoons of the sausage mixture; roll up, jelly-roll fashion; fasten with wooden picks or tie with string.
6. Brown beef rolls, 3 or 4 at a time, in hot oil in a Dutch oven; remove rolls and place on plate or wax paper.
7. Add onion and carrot to pot; cook until vegetables are soft, about 5 minutes.
8. Stir in wine, tomatoes, paste and remaining 1 tsp.
9. salt and bay leaf; bring mixture to boiling; lower heat.
10. Add beef rolls; cover and simmer for 1 hour.
11. Remove from heat.
12. Remove the picks or string from braciole before serving.

italian sausage, parsley, parmesan cheese, clove garlic, italian seasoning mix, salt, lemonpepper seasoning, olive oil, onion, carrot, red wine, tomatoes, tomato paste, salt, bay leaf

Taken from www.food.com/recipe/braciole-57467 (may not work)