1️⃣ Prepare the Beef:

• Lay thinly sliced beef on a cutting board. If necessary, pound to 1/4-inch thickness using a meat mallet.

2️⃣ Make the Filling:

• In a bowl, mix breadcrumbs, grated Pecorino Romano, minced garlic, chopped parsley, salt, and black pepper.

3️⃣ Assemble the Braciole:

• Place a spoonful of the filling onto each beef slice and spread evenly.
• Roll the beef tightly into a cylinder, enclosing the filling.
• Secure with toothpicks or kitchen twine to prevent unrolling.

4️⃣ Sear the Braciole:

• Heat olive oil in a large skillet over medium-high heat.
• Add beef rolls and sear on all sides until browned. Remove from skillet and set aside.

5️⃣ Prepare the Sauce:

• In the same skillet, sauté chopped onion until translucent.
• Add minced garlic and cook for 1 minute.
• (Optional) Pour in red wine to deglaze the pan, scraping up browned bits. Simmer for 2 minutes.
• Stir in crushed tomatoes, seasoning with salt and pepper.

6️⃣ Simmer the Braciole:

• Return the seared beef rolls to the skillet, nestling them into the tomato sauce.
• Reduce heat to low, cover, and simmer for 1.5 to 2 hours, stirring occasionally.
• Add a splash of water if sauce thickens too much.

7️⃣ Serve:

• Remove toothpicks or twine from the braciole.
• Serve hot, topped with rich tomato sauce. Garnish with fresh basil or parsley if desired.

8️⃣ Enjoy! Serve over pasta, polenta, or with crusty bread for a traditional Italian meal.