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Chritmas Dinner

Braciole
Ingredients
• 1/2 cup dried Italian-style bread crumbs
• 1 garlic clove, minced
• 2/3 cup grated Pecorino Romano or Asiago
• 1/3 cup grated Parmigiano Reggiano
• 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

Directions
Stir the first 5 ingredients in a medium bowl to blend. Stir in 2 tablespoons of the oil. Season mixture with salt and pepper and set aside.
Lay the flank steak flat on the work surface and pound out. Sprinkle the bread crumb mixture evenly over the steak to cover the top evenly. Starting at short end, roll up the steak as for a jelly roll to enclose the filling completely. Using butcher's twine, tie the steak roll to secure. Sprinkle the braciole with salt and pepper.
Preheat the oven to 350 degrees F.
Heat the remaining 2 tablespoons of oil in a heavy large ovenproof skillet over medium heat. Add the braciole and cook until browned on all sides. Deglaze with the wine and bring to a boil. Stir in the marinara sauce. Braise until the meat is almost tender, turning the braciole and basting with the sauce every 30 minutes. After 1 hour, uncover and continue roasting until the meat is tender, about 30 minutes longer. The total cooking time should be about 1 1/2 hours.
Remove the braciole from the sauce. Using a large sharp knife, cut the braciole crosswise and diagonally into 1/2-inch-thick slices. Transfer the slices to plates. Spoon the sauce over and serve.

Homemade Tomato Sauce
3 can o' tomatoes, whole, crush them by hand as you add them to the pot
2 cloves of garlic, blanched and sliced
1 T or so of dried marjoram (herb of choice here and double if fresh)
a splash of wine if ya like

put it all in a sauce pan and cook at a low simmer for a few hours occasionally stirring
sometimes I mince an onion and sweat it in olive oil with the garlic first then hit it with the wine and top with the tomatoes

We used a local variation on Fusilli for the pasta that had an "s" shaped cross section and was cut to about 4 inches