Ingredients

• 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

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Instructions

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