📖 Instructions

1. Prepare the Beef: Lay the sirloin steak on a cutting board. Cover it with plastic wrap to prevent splattering, then use a meat mallet to pound it to about 1/4 inch thickness. Aim for a uniform thickness to ensure even cooking.
2. Make the Filling: In a bowl, combine the breadcrumbs, grated Pecorino Romano cheese, chopped fresh parsley, minced garlic, salt, and black pepper. Mix well until all ingredients are evenly distributed.
3. Assemble the Braciole: Spread a thin layer of the filling evenly over each pounded steak. Leave about 1/2 inch border around the edges. Roll each steak up tightly, starting from one end, and secure with kitchen twine at 1-inch intervals. Make sure the rolls are snug so the filling doesn't escape during cooking.
4. Sear the Braciole: Heat olive oil in a large skillet over medium-high heat. Add the rolled braciole and sear on all sides until browned. This step is crucial for developing a rich, deep flavor. Don't overcrowd the pan; sear in batches if necessary.
5. Prepare the Tomato Sauce: Remove the braciole from the skillet and set aside. In the same skillet, add the crushed tomatoes, tomato paste, minced garlic, dried oregano, dried basil, salt, and black pepper. Stir well to combine.
6. Simmer in Tomato Sauce: Transfer the tomato sauce to a Dutch oven. Place the seared braciole into the sauce, ensuring they are mostly submerged. Bring the sauce to a simmer, then reduce the heat to low, cover, and cook for at least 2.5 to 3 hours, or until the braciole is very tender. Stir occasionally to prevent sticking.
7. Check for Tenderness: After 2.5 hours, check the braciole for tenderness. It should be easily pierced with a fork. If not, continue simmering for another 30 minutes to an hour.
8. Rest and Thicken Sauce: Once the braciole is tender, remove it from the Dutch oven and set aside to rest for about 10-15 minutes. If the tomato sauce is too thin, increase the heat to medium and let it simmer uncovered for about 10-15 minutes, or until it thickens to your desired consistency. Be careful not to burn the sauce; stir frequently.
9. Slice and Serve: Remove the kitchen twine from the braciole. Slice the rolls into 1/2-inch thick rounds. Serve the sliced braciole with the tomato sauce spooned over the top. Garnish with fresh parsley and grated Pecorino Romano cheese, if desired. Serve hot with pasta, polenta, or crusty bread for soaking up the delicious sauce.
10. Serve and Enjoy: Garnish with fresh parsley and extra grated cheese. Serve hot! With pasta, polenta, or by itself. Ah, so so delicious!