Brasciole alla Sansevero (Italian Beef Rolls Sansevero)

• 6 whole Thin Round Steaks, Pounded With A Meat Mallet To 1/8 To 1/4-inch Thick
• 2 cups Dry Italian Bread Crumbs
• 2 Tablespoons Tomato Paste
• 3 slices Fried Bacon. Diced (grease Reserved)
• 1- 1/2 cup Fresh Italian Flat Leaved Parsley, Roughly Chopped, Divided
• 1 Tablespoon Fresh Oregano, Roughly Chopped
• 7 cloves Garlic, Crushed And Chopped, Divided
• 1/2 cups Sweet Basil Leaves, Roughly Chopped
• 1 whole Shallot, Thinly Sliced
• 1/2 cups Golden Raisins
• 1/2 cups Pine Nuts
• 2 whole Eggs, Beaten
• 1/2 cups Pamesan Cheese
• 5 Tablespoons Extra Virgin Olive Oil
• 2 whole Large Yellow Onions, Roughly Chopped
• 28 ounces, weight Canned Peeled, Whole Tomatoes And Liquid; Hand Crushed
• 1 cup Good Red Wine, Preferably Chianti
• 2 cups Water
• Kosher Or Sea Salt, To Taste
• Freshly Ground Black Pepper, To Taste
• 2 whole Bay Leaves

1. The sauce:
2. 1.
3. In a large saute pan over medium heat, saute the onions and 5 of the chopped garlic cloves in the 3 tablespoons of olive oil until they are softened and translucent but not browned.
4. 2.
5. To the softened onions/garlic in the pan add the crushed tomatoes (and their juices), 1 cup of the parsley, the basil, red wine, bay leaves, and the water and allow to simmer over low heat while you prepare the brasciole.
6. The brasciole:
7. 1.
8. On a clean, flat work surface, lay the flattened beef slices out flat.
9. 2.
10. In a medium mixing bowl, combine the bread crumbs, the tomato paste, the bacon, the remaining 2 cloves of chopped garlic, the remaining 1/2 cup of parsley, the chopped oregano, the sliced shallot, the raisins, the pine nuts, the Parmesan, the beaten eggs, and the reserved bacon grease.
11. Season with salt and pepper to taste.
12. 3.
13. Evenly distribute the stuffing mixture on each of the beef slices, spreading it out well over each of them.
14. Roll up the beef slices, jelly roll style, and secure with kitchen twine at both ends and in the middle.
15. 4.
16. Heat 2 tablespoons of extra virgin olive oil in a separate saute or frying pan over medium heat.
17. Brown the brasciole on all sides (if the oil is used up, add more oil).
18. 5.
19. Place the browned brasciole in the sauce, cover and simmer for 1 1/2 hours over low heat.
20. 6.
21. Working with one brasciole at a time, and while keeping the sauce warm, remove a brasciole from the sauce to a clean cutting board; cut and remove the string, slice the brasciole into 1 to 2-inch thick pin-wheels and arrange the slices on a serving platter.
22. Continue until all the brasciole have been sliced.
23. Pour the warm sauce over the pin-wheels and serve immediately accompanied by crusty Italian or French bread.

a meat mallet, italian bread, tomato paste, bacon, fresh italian, fresh oregano, garlic, sweet basil, shallot, golden raisins, nuts, eggs, pamesan cheese, olive oil, yellow onions, tomatoes, red wine, water, kosher, freshly ground black pepper, bay leaves

Taken from tastykitchen.com/recipes/main-courses/brasciole-alla-sansevero-italian-beef-rolls-sansevero/ (may not work)