1 pound round steak (choose a solid piece without loose segents)
4 slices pancetta
6 slices genoa salami
1 cup breadcrumbs fresh
0.3 cup parsley fresh italian minced
0.3 cup pecorino cheese grated
4 tablespoons olive oil
3 cloves garlic peeled halved
6 cups tomatoes prepared
0.5 cup red wine
Equipment
frying pan
plastic wrap
dutch oven
tongs
meat tenderizer
kitchen twine
Directions
Pound the beef between two sheets of plastic wrap with a meat tenderizer mallet until about to inch thick being careful to prevent holes or tears in the meat. Any holes that do happen can be patched with a piece of prosciutto or salami during the next step.
Place the prosciutto and salami in a single layer over the beef. If there are any holes or thin places in the beef, make sure to place the meat over those areas.
Spread the breadcrumbs over the salami in an even layer leaving an inch on all sides to make rolling the meat easier.
Sprinkle the cheese over the breadcrumbs and drizzle 2 tablespoons of the olive oil over all.
Carefully fold the edges over and begin to roll the beef. Tie the roll in several places with kitchen twine and gently rub the outside of the roll with the remaining oil.
Heat a non-stick skillet over medium high heat. With the aid of tongs, sear the roll all over, including the ends, until nicely browned all over. While the meat is browning, heat the marinara sauce, garlic and wine in a Dutch oven or pan large enough to hold the size of the roll.
Place the browned braciole in the sauce and bring to a gentle simmer. Cover and braise, over low heat until tender. The braciole in the photograph took 3 hours until a fork inserted into the meat slid in easily.
When tender, carefully remove the beef roll from the sauce and set on a platter.
Let the roll cool for about 5-10 minutes and remove the string. Slice the braciole and serve with pasta or gnocchi with the sauce over the top and plenty of parmesan cheese.
