![\"braciole1\"](\"http:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2013\/06\/braciole1.jpg\")
<\/a><\/p>\nDirection :\u00a0<\/span><\/p>\n 1 1\/2 lb of flank steak , pounded thin about 3\/4 inch thick<\/p>\n 1\/2 cup of italian bread crumbs<\/p>\n 4 slices of pancetta \u00a0chopped roughly<\/p>\n 2 garlic , minced<\/p>\n 1\/2 medium onion , diced<\/p>\n bunch of chopped fresh parsley<\/p>\n 1\/2 cup of fresh grated parmesan<\/p>\n 2 tbsp. olive oil<\/p>\n salt and pepper<\/p>\n kitchen twine<\/p>\n 1. Pound the flank steak until it’s about 1\/2 or 3\/4 inch thick<\/p>\n 2. Cook the onion , garlic and pancetta until they become caramelized . Set aside in a bowl . Then add bread crumbs , parmesan , parsley , salt , pepper and olive oil . Mix well .<\/p>\n 3. Spread the filling on the meat evenly . Start rolling , tightly , and then secure with kitchen twine.<\/p>\n 4. Heat up olive oil on a heat proof skillet , sear the meat all over , for a total of 8 minutes . Add 1 cup of white wine and scrape off the bits .<\/p>\n 5. Add about 3-4 cups of the marinara sauce on the skillet . Then place the skillet in the oven , bake for total of 2 hours , at 350 F , basting every 30 minutes . And cover up with foil , the last 30 mins take the foil off .<\/p>\n For the marinara sauce :\u00a0<\/span><\/p>\n 4 garlic cloves , minced<\/p>\n bunch of basil , chopped<\/p>\n 2 sprigs of oregano , chopped<\/p>\n 2 cans of whole peeled tomatoes with the juice<\/p>\n salt , pepper , sugar<\/p>\n 1. Heat up olive oil in a pot , then add the garlic , basil , oregano and chopped chili ( optional ) , for a minute or so until fragrant . Then add the tomatoes . Bring to boil , simmer for an hour . Add salt , pepper and sugar if necessary to tone down the acidity .<\/p>\n 2. Mash up the tomatoes , or you can use immersion blender to make the sauce super smooth of chunky .<\/p>\n