Mongiellos Famous Braciole Recipe

I am used to the Italian toss and taste way of cooking so here goes.
My grandfather would take at least ten nice flat pieces of top round or sirloin steak sliced very thin and pounded flat with his mallet.
In a bowl he would put about 2/3 cup of grated good romano cheesed
2/3 cup Italian flavored breadcrumbs (he made his own)
1/4 fresh chopped parsley
1/4 pound of good prosciotto, it will come in slices put it in your food processor and chop finely
the same goes for 1/4 cup of pine nuts (chop up fine)
1/4 to 1/2 cup of good raisins (chop up too)
mix up real good and it will make a stuffing, taste for S&P and this is when I add more of this or that to taste.
Place a generous amount on each slice of beef and press flat, roll and stick toothpicks in to keep together.
Brown on all sides in olive oil
set aside
In a large sauce pan place the following;
two cans of Italian plum tomatoes with puree in pan, parsley, one small onion chopped, 1/2 cup of Chianti or more if needed, to taste. squeeze tomatoes with your hands to crush well. Add lots of garlic and a tablespoon of sugar. Stir and simmer, after twenty minutes add browned braciole to sauce and simmer till tender, stir frequently.
Serve over your favorite pasta with lots of good romano cheese and garlic bread.
Mangia.