Beef braciole braised in tomato sauce

Mix the chopped garlic, bread crumbs, cheese, chopped Italian parsley, salt, pepper and a squeeze of olive oil for the stuffing.

Cut the top round into six or eight fairly thin slices.

Pound each slice flat under cling film, trim, lay out and season lightly with BFF.

Spread a couple tablespoons of stuffing on each, then a thin slice of provolone, a piece of prosciutto and a nub of raw sausage in the middle.

Roll up, tucking in the ends, and tie with string.

Sear in olive oil just starting to smoke, a couple of minutes a side, until colored all over; remove.

Add a little more oil and brown the onions, then the garlic.

Add the red wine to lift what is stuck to the bottom, then the crushed tomatoes and beef broth; bring to a simmer and season with salt, pepper, dried oregano, dried basil and red pepper flake.

Return the braciole, add a couple of fresh basil leaves and bring back to a simmer.

Cover and braise in a 350 oven for about 1.5 to 2 hours until very tender.

Serve with extra sauce, more cheese and Italian parsley; remove the string.