Beef Braciole

Methods/steps

Place each slice of beef between 2 sheets of plastic wrap and pound with a meat pounder until ? inch thick. Sprinkle with salt and pepper. Lay a slice of prosciutto on each one and sprinkle evenly with the pignoli beans; pecorino Romano cheese; garlic and parsley. Roll up the slices; tucking in the ends and tie with kitchen string. Heat ? cup of the olive oil in a large frying pan over medium heat. Dredge the braciole in flour shaking off any excess; then place in the pan; cook until browned on all sides; about 15 minutes. Heat the other ? cup of olive oil in a large saucepan over medium heat. Add the onion; carrots; and celery. Cook; stirring until tender but not browned; about 10 minutes. Add braciole; bay leaves; and salt and pepper. Pass the tomatoes; with their juices through a food mill or sieve into the saucepan. Fill one of the tomato cans ? way with water and add to saucepan. Add tomato puree; turn heat to low and cook at a simmer until beef is tender 1.5 to 2 hours. Sprinkle the basil over the rolls; and cook for 2 minutes longer. Transfer to serving plates; spoon the sauce over the top and serve at once.