Braciole

This is a big Sunday Italian dinner.  It's so good.  The aroma will fill your house and you won't be able to stand the wait for dinner!
To make this you will need:
olive oil
1/2 cup chopped fresh flat leaf parsley
1/2 cup grated parmigiano-reggiano cheese or grated aged provolone cheese
2 tablespoon garlic, chopped finely
2 hard boiled egg, chopped
1/2 cup pine nuts
salt and pepper to taste
Toothpicks or string (butcher’s twine) to secure the rolls
3-4 tablespoon olive oil for browning
Tomato sauce
1.)  Lay the meat out on a board. Pound with a mallet to thin and beat with tenderizer side to further tenderize the meat.
2.)  Rub each slice with olive oil. Follow with a sprinkle of chopped parsley, cheese, garlic, pine nuts,
salt and pepper to taste.
3.)  Begin rolling.  Roll each slice vertically and secure with toothpicks or string.  You can use 2 or 3 strings to secure the smaller ones. If making large ones, use more string or toothpicks.
4.)  Brown the rolls in olive oil. When finished – remove them and put them in the sauce that is in the crock pot.  Cook on low for 6 hours or high for 4 hours.
Tomato Sauce

2 tablespoon olive oil

2 cloves garlic, chopped

1 cup red wine

1 28 oz. can San Marzano tomatoes – give them a quick turn or 2 in the blender first

1 tablespoon tomato paste (dilute the paste in 1/2 cup water – stir well until dissolved into the water)

2 tablespoon fresh Flat leaf parsley, chopped

1 tablespoon fresh oregano leaves, chopped

2 tablespoon fresh basil, chopped

1 Parmigiano-reggiano cheese rind

1.)  Add olive oil to the pan. Add garlic, then the red wine.  Once browned add the beef rolls.