1/2 cup dried Italian-style bread crumbs
1 garlic clove, minced
2/3 cup grated Pecorino Romano
1/3 cup grated provolone
2 tablespoons chopped fresh Italian parsley leaves
4 tablespoons olive oil
Salt and freshly ground black pepper
1 (1 1/2-pound) flank steak
1 cup dry white wine
3 1/4 cups Simple Tomato Sauce, recipe follows, or store-bought marinara sauce
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
2 (32-ounce) cans crushed tomatoes
4 to 6 basil leaves
2 dried bay leaves
Sea salt and freshly ground black pepper
4 tablespoons unsalted butter, optional
Anonymous
Growing up my grandma made this dish all the time but hers was stuffed with dried fruit and pine nuts, which mostly turned me off from the dish. However, when I found this recipe, I had to give it a try.<div><br /></div><div>The results? Perfection! It was so delicious and tender. Since the initial time making it, I have made it several more times and each time is equally as good if not better.</div>
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