For the Sauce:

• 2 cans whole peeled tomatoes
• 2 tablespoons extra-virgin olive oil
• 1 clove garlic, peeled and quartered
• 1 sprig fresh basil (about 5 leaves)
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper

For the Beef:

• 2 (1-pound) top sirloin steaks or 2 pounds top sirloin roast
• 1 cup breadcrumbs (Panko recommended, but plain or Italian-style also work)
• 1 cup grated Parmesan cheese
• 5 tablespoons extra-virgin olive oil, divided
• ¼ cup fresh parsley, finely chopped (reserve 1 teaspoon for garnish)
• 3 cloves garlic, minced
• 1 teaspoon kosher salt
• ½ teaspoon cracked black pepper
• ½ cup dry white wine

Directions:

1. Prepare the sauce.
Puree the tomatoes in a blender until smooth; set aside.

In a medium pot, heat the olive oil over medium heat. Add the garlic and reduce the heat to medium-low. Cook, stirring often, until the garlic is just beginning to brown, about 2 minutes. Remove and discard the garlic (it will have infused the oil).

Add the pureed tomatoes and bring to a boil over medium-high heat. Reduce to the lowest heat setting, add the basil, and stir in the salt and pepper. Let the sauce simmer while you prepare the beef, stirring occasionally.

2. Prepare the beef.
Slice the steaks or roast into thin cutlets no thicker than ½ inch (your butcher can also do this). Working one at a time, place each cutlet between two sheets of plastic wrap and pound with the flat side of a meat mallet until about ⅛ to ¼ inch thick. Set aside as you finish each cutlet.

3. Make the filling.
In a medium bowl, combine the breadcrumbs, Parmesan, parsley (reserving 1 teaspoon for garnish), 3 tablespoons of olive oil, garlic, salt, and pepper. Mix until well combined.

4. Assemble the braciole.
Place one cutlet on a cutting board and cover it with a thin, even layer of the breadcrumb mixture. Press gently to help it adhere. Roll the cutlet tightly, tucking in the edges as needed. Place the roll seam-side down on a plate. Repeat with the remaining cutlets.

5. Brown the rolls.
Heat the remaining 2 tablespoons of olive oil in a large pan over medium heat. Place the beef rolls seam-side down in the pan; the heat will help seal the seams, so toothpicks or twine should not be necessary.

Sear the rolls on all sides until browned, about 2 to 3 minutes per side. Transfer the browned rolls to a plate and set aside.

6. Deglaze and simmer.
Add the white wine to the hot pan and cook over medium-high heat for 2 to 3 minutes, scraping up any browned bits as the wine reduces by half.

Return the beef rolls to the pan. Pour the tomato sauce over the rolls, cover, and cook on the lowest heat setting for 1 hour, until the meat is tender enough to cut with a fork.

7. Serve.
Transfer the braciole to a serving dish, spoon the sauce over the top, and garnish with the reserved parsley and additional Parmesan.

To Store:

Refrigerate leftovers in an airtight container with the sauce. Reheat gently on the stove or in the microwave.
Braciole also freezes well (with the sauce) for up to 3 months. Thaw overnight in the refrigerator and reheat in a covered pot until hot throughout.

Advanced Preparation:

• Assembled (uncooked) braciole can be stored in an airtight container in the refrigerator up to 1 day before cooking.
• Cutlets may be pounded up to 1 day in advance and refrigerated between layers of plastic wrap.
• The breadcrumb filling can be prepared 1 day ahead and refrigerated.
• Tomato sauce can be made up to 3 days in advance or frozen for up to 3 months.