1/2 cup plain breadcrumbs
2 tablespoons chopped fresh basil
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, minced
4 slices prosciutto, chopped
1 pound beef round steak, cut into eight 1/4-inch-thick slices, then pounded as thin as possible
½ cup shredded mozzarella cheese
2 tablespoons olive oil
One 28-ounce can of crushed tomatoes
1/4 teaspoon crushed red pepper flakes
1 garlic clove. minced
A few basil leaves
Salt and pepper to taste
Heat the oil in a medium skillet and add the stuffing ingredients. Cook until the onion is tender. Remove to a bowl to cool.
Arrange the beef slices on a clean work surface.
Evenly distribute the stiffing on the steak. Top with mozzarella.
Starting from the bottom, roll up the beef like a jelly roll, creating a cylinder. Tie with kitchen string.
Heat the olive oil in a large high-sided pan and heat over medium. Once the oil is shimmering add the beef rolls, in batches, being sure not to overcrowd the pan. Brown on both sides, about 2 minutes. Remove to a plate and brown the remaining rolls.
Add sauce ingredients to the pan. Bring the mixture to a simmer, then add the rolls back to the pan and turn the heat down to low. Baste the meat in the tomato sauce, cover the pan and cook on low, basting the meat 2 to 3 times during the cooking process, until the meat is very tender about 2 hours.
Serve over cooked pasta.