Stuffed Beef Rolls in Tomato Sauce

• 4 thin slices boneless beef round, about 1 pound
• 3 garlic cloves, finely chopped
• 2 tablespoons grated Pecorino Romano cheese
• 2 tablespoons chopped fresh flat-leaf parsley
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 1 cup dry red wine
• 2 cups canned imported Italian tomatoes with their juice, passed through a food mill
• 4 fresh basil leaves, torn into small pieces

1. Place the beef between 2 pieces of plastic wrap and pound gently with the flat side of a meat pounder or a rubber mallet to an even 1/8-inch thickness.
2. Discard the top piece of plastic.
3. Set aside 1 chopped garlic clove for the sauce.
4. Sprinkle the meat with the remaining garlic, the cheese, parsley, and salt and pepper to taste.
5. Roll up each piece like a sausage and tie it like a small roast with cotton kitchen string.
6. Heat the oil in a large pot.
7. Add the braciole.
8. Cook, turning the meat occasionally, until it is browned on all sides, about 10 minutes.
9. Scatter the remaining garlic around the meat and cook 1 minute.
10. Add the wine and simmer for 2 minutes.
11. Stir in the tomatoes and basil.
12. Cover and cook over low heat, turning the meat occasionally, until it is tender when pierced with a fork, about 2 hours.
13. Add a little water if the sauce becomes too thick.
14. Serve hot.

thin slices, garlic, romano cheese, flatleaf, salt, olive oil, red wine, tomatoes, fresh basil

Taken from www.cookstr.com/recipes/stuffed-beef-rolls-in-tomato-saucenbsp (may not work)