Italian Beef Braciole

Serve with mashed potatoes or rice.

Ingredients:

2 28- ounce cans of San Marzano or crushed tomatoes

2-3 pounds beef top sirloin/bottom round thin sliced, flank steak or skirt steak

1 cup grated parmesan cheese

¼ cup minced fresh parsley

4 finely minced cloves garlic

5 tablespoons olive oil

sea salt and cracked pepper to taste

handful of fresh spinach leaves

¼ cup pine nuts (optional)

Directions:

1. Add the tomatoes to a blender and blend on medium speed until smooth if using San Marzano. If using crushed tomatoes no need to blend. Transfer to a medium-sized pot, season with salt and pepper, and cook on low heat.

2. In a medium-sized bowl, cheese, parsley, garlic, 3 tablespoons olive oil, pine nuts (if using) and salt and pepper until combined.

3. Add a small amount of the breadcrumb mixture to the center of 1 pounded beef slice and spread it out across.

4. Add spinach leaves on top of mixture. Roll up the beef and repeat with remaining sliced beef. (You can secure with butcher twine or toothpick if needed)

5. 4. Next add 2 tablespoons olive oil to a large pan over medium-high heat and sear the beef until golden brown, about 2 to 3 minutes per side. Remove beef.

6. 5. Preheat oven to 350. Pour the tomato sauce into a baking dish and add rolled beef.

7. Cook for 1 hour uncovered.