Braciole

Ingredients

6 flank or blade beef steaks

Salt and pepper

Garlic minced

Fresh parsley chopped

Fresh grated Parmigiano Reggiano cheese

Bomba hot Calabrese spread

Prosciutto

Sliced Provolone (optional)

Olive oil

3-4 Garlic cloves

2 cans of crushed tomatoes (2 x 28oz/796mL)

1 tablespoon of oregano

Fresh basil

White wine (optional)

Chili flakes (optional)

1. Lay the flank steak flat on a work surface in between 2 pieces of plastic wrap.

2. Using a meat mallet pound the beef steaks a quarter-inch thickness.

Placed minced garlic, freshly cut parsley, sprinkle grated Parmigiano Reggiano, prosciutto and Bomba hot Calabrese spread. Roll the steak and secure the ends with toothpicks.

3. In a deep pot, pour 4 tablespoons of olive oil along with 4 cloves of garlic, 1 tablespoon of salt, 1 teaspoon of chili flakes, 2 cans of crushed tomatoes, fresh basil and 1 tablespoon of oregano. Cook on low heat stirring occasionally.

4. On a frypan, pour 4 tablespoons of olive oil on med-high hea along with 3 cloves of garlic. Transfer braciole to pan and brown for 3-4 minutes on all sides or until browned.

5. Transfer beef rolls to tomato sauce, add wine (optional), dry oregano and fresh basil. Cook on low heat for 2 hours with lid checking occasionally.

6. After 2 hours, remove from the pot and let it rest for about 5-10 minutes before cutting it.

7. While the braciole are resting, prepare a pot of water with 1tablespoon of salt and bring to a boil. Place pappardelle pasta and cook for 5 minutes. Use the tomato sauce from your braciole to soak up the delicious flavours. Enjoy!