PACIFIC STREET SOCIAL CLUB BRACIOLE (STUFFED MEAT ROLLS)

1 1/2 pounds flank steak, cut and pounded into thin slices about 4 inches wide by 6 inches long
Salt and freshly ground black pepper
1/2 cup freshly grated Parmesan cheese, plus extra for serving
4 cloves garlic, minced
1/2 cup minced fresh parsley leaves
3 tablespoons olive oil
4 cups basic Marinara sauce (or follow from step 2 of Sunday Gravy recipe - click here for recipe)
2 pounds cooked pasta (for serving)

Season the meat on both sides with salt and pepper to taste.

In a bowl, combine the 1/2 cup Parmesan, garlic, and parsley. Divide the mixture among the meat slices, spreading it into an even layer, and roll up each slice to enclose the filling. Secure each roll with string or toothpicks.

In a casserole set over moderately high heat, heat the oil until it is hot. Add the rolls and cook them, turning, until browned on all sides, about 5 minutes.

Add the marinara sauce (or follow from step 2 of Sunday Gravy recipe), bring it to a boil, and simmer the mixture, stirring occasionally, for 1 to 1 1/2 hours, or until the meat is tender.

Transfer the meat to a platter and remove the strings or toothpicks. Return the meat to the sauce and simmer until heated through.

Serve with your favorite pasta and freshly grated Parmesan.

Makes 4 to 6 Servings
Source: The Men of the Pacific Street Social Club Cook Italian by Gerard Renny