Cut the flank steak and a half. Then slice it in half lengthwise. This will give you four thin slices of flank steak. Place plastic wrap on top of each piece and using a tenderizing mallet pound the meat thin.
Season each piece with salt and pepper. Grate one garlic clove per Braciole and spread the paste onto the meat. Grate Pecorino Romano cheese generously, add freshly chopped parsley, and plain breadcrumbs. Drizzle liberally with olive oil.
Roll the meat up and tie with three strings.
Into a large pot, add olive oil and sear the outside of the Braciole. Remove from the pan and set aside.
To the same pot, add 1/2 of a diced onion. Sauté for a few minutes and then deglaze a pan with 1/2 cup of a red wine of choice. Allow the wine to cook out.
Add homemade passata or whole peeled tomatoes that you puréed. Season with salt and pepper and add in fresh basil to taste. Stir Well.
Add the Braciole back into the pot with the sauce. Cover and bring the sauce up to a boil. Lower the flame to medium low, vent the cover and let it simmer for 2 hours or until a fork goes into the braciole easily.
Remove the Braciole from the pot, cut off the string, and slice for serving. Add a little more sauce on top of the slices and enjoy with pasta!
Buon appetito e Buona Domenica! ❤️