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.

This is what I used to watch my grandfather do. I will admit to cheating with dried parsley or ready chopped garlic. He would tell me I was lazy, but what the hey. Any questions, ask and I will help.

Sauce

Two cans of Italian imported plumb tomatoes with puree, the better the tomatoes the better the sauce.
One small-can of tomato paste
One medium small onion chopped finely
Fresh parsley, (or dried, I'm sorry grandpa)1/2 cup or so
Garlic, garlic, you know garlic.
Two or so tbsp. extra virgin olive oil
A cup of good Cianti, (drink some if you like, the old Italian relatives did)
A little sugar to taste, (some people like a sweet sauce, some don't like to add it at all. It's up to you, but it cuts down the acid of the tomatoes).

Empty cans of plumb tomatoes into a large pot. With your hands squeeze tomatoes until they are broken up in small pieces, nice to squish feels (gucky).
In a small frying pan cook chopped the second onion in the olive oil until soft, (not browned, but almost),€ and sweet.
When finished,, take the can of paste and put in with onions. Lightly fry it. You will know it's ready when the paste takes on a slightly different golder color. (I know, but you will see what I mean). Add two and a half cans of water using the empty plumb tomato cans. Add paste and onions to the plumb tomatoes and stir well. Add Cianti, add more later if you want. You will taste and taste after adding S & P, so if you'd like to add more, go for it. Turn on low to make a slow simmer.

Meats to add:

Meatballs

One and a half lbs. ground chuck
Two large or three small, mild or hot Italian sausages, depending on the size and your taste for hot or not. Open casings and put the sausage meat in with the hamburger. My grandfather added ground veal, but I don't. Veal is mild and veal is expensive.
One cup of Italian flavored bread crumbs
One large egg
One finely chopped onion, (small-medium)
Fresh or dried parsley 1/2 cup
Cheese, Mmmmm good Romano only! I use almost a cup of grated fresh Pecorino Romano

Mix with your hands well and shape into meat balls, big ones if you're lazy.
Fry meatballs in a small amount of olive oil till brown all around. Then eat one, yummy. Add to the rest to the sauce.

Lightly brown a piece or two of cheap pork and add it.
I make Braciole, and add it sometimes after browning. But that's another recipe for another post.
Got any leftover beef, throw it in. One of my sisters adds leftover chicken. I don't usually, but hey, whatever turns you on.
Brown another few sausages (leave in casing), and add to sauce too.

Simmer and stir, simmer and stir. It will take awhile, hours, but the pork will get soft and pull apart and then you will know you are there.

Taste, and add salt and pepper till you're happy, put on whatever kind of spaghetti you like. I like Fusilli or Rotini, the sauce gets all into the crevasses. Top with fresh grated Romano and eat.
Mangia!

Ingredients
one pound of fresh cooked string beans, or canned when you have to
eight ounces of cream cheese, (I use whipped it's easier and I'm lazy)
1/2 cup of milk, (more or less if you need to)
1/2 to 3/4 cup of real romano cheese grated
some butter, (1/3 stick, depending on your cholesterol)
put everything in a sauce pan except the beans, melt stuff and stir till nice consistency, add the cooked or canned beans and heat thoroughly.
This is the kind of recipe I watched the old Italian relatives throw together without measuring, using the toss in method, add more or less of things till it tastes the way you like it. Salt and pepper and eat, yummy, yummy. And very fattening too! It's a nice change and it always pleases that PIA in the family.