Step 1

Have your butcher cut the top round beef into thin slices.

Step 2

Use a meat mallet to pound the steaks between two sheets of baking paper. Begin in the middle and pound towards the sides. If the slices are particularly large, they can be cut in half. I found that this quantity of beef gave me 4 good-sized steaks which can be cut into 8 smaller pieces if desired.

Step 3

Combine the bread crumbs, pecorino cheese, parsley, and 1 chopped garlic clove in a small bowl and season with salt and black pepper.

Step 4

Lay out the pounded steaks on the work surface. Season with salt and pepper then divide the filling mixture evenly amongst the steaks.

Step 5

Roll up, folding the sides in as you go. Secure with cooking twine.

Step 6

Heat the olive oil in a large frypan over medium-high heat. Cook the beef rolls for 3-4 minutes, turning, until browned all over.

Step 7

Add the remaining garlic and when you can smell the garlic beginning to cook, pour in the red wine and let the wine come to a boil.

Step 8

Then add the tomato puree, salt, and pepper and bring to a boil, spoon the sauce over the braciole, then lower the heat to a gentle simmer. Place the lid on and let it simmer gently for 1½ - 2 hours or until the meat is tender. Keep an eye on the sauce so that it doesn’t cook at a high simmer and add a little water if the sauce evaporates excessively.

Step 9

Halfway through the cooking, turn the braciole over and continue cooking.

Step 10

If you’ve made large braciole, slice thickly then serve with the tomato sauce and crusty bread. The sauce can also be stirred through pasta to be served alongside the braciole.