BEEF BRACIOLE (INVOLTINI)

If the slices of steak are very long, cut them into portions about the size of one slice of prosciutto.  Pound with the tenderizing side of a meat mallet to tenderize.  Season the slices with about 1 teaspoon of the salt and ½ teaspoon of the black pepper.  Top each slice with 1 slice of the prosciutto.

Combine the breadcrumbs, parmesan, provolone, raisins, basil, and milk in a small bowl and massage everything together with your fingers until well-combined.  Spread this mixture evenly over the top of the prosciutto on each slice of beef.

Tightly roll each slice, starting at the short end, tucking in any of the stuffing that escapes out of the sides as you roll.  Tie the rolls on each end with kitchen string to hold them together during cooking (or use toothpicks).

Heat the olive oil in a large brasier or Dutch oven over medium high heat.  Add the rolls and sear on all sides, about 2-3 minutes per side.  Remove to a plate.

Add the onions to the pan drippings, and cook until soft and fragrant, about 2 minutes.  Add the garlic and cook 1 minute more.  Add the red wine and cook for 2 minutes, scraping up the brown bits on the bottom of the pan.  Add the beef stock, tomatoes, the remaining salt and pepper, the Italian seasoning, and sugar to the pan.  Cook for 2-3 minutes more, stirring, until the sauce is at a low boil.

Add the beef rolls back into the pot and reduce the heat to a simmer.  Cover the pan and let cook for 2-2 ½ hours until the rolls are very tender, turning them in the sauce once or twice during cooking.  You can also cook in the oven at 325 if you prefer (just make sure you use an oven-proof pan!).

Cut off the strings and slice the rolls cross-wise.  Serve over pappardelle, risotto, or polenta.  Garnish with chopped parsley and serve with grated parmesan on the side.