Authentic Italian Braciole

In a medium bowl, combine the breadcrumbs, parsley, parmesan, salt, and garlic powder. Stir well until all the dry ingredients are evenly incorporated.

Add the olive oil to the breadcrumb mixture. Stir until the oil is fully combined with the dry ingredients, creating a moist and cohesive mixture.

Using a sharp knife, thinly slice the flank steak into 2 or 3 slices, depending on the thickness of the steak.

Lay each steak slice flat on a clean surface. Use a meat tenderizer to gently beat the meat until it is flattened and tender. You'll notice the steak becoming more pliable and slightly larger in size.

Lay a slice of prosciutto flat on each flattened steak slice.

Evenly top each steak slice with the breadcrumb mixture, spreading it out to cover the prosciutto completely.

Starting from one end, carefully roll up each steak slice tightly. Once rolled, tie the steak with butcher string at regular intervals to keep it in shape.

Season the outside of each rolled and tied steak with salt and pepper, rubbing the seasonings gently into the meat.

Place a large pot on the stove and set the heat to medium - high. Add 1 tablespoon of olive oil to the pot. Wait until the oil is very hot, which you can test by sprinkling a tiny bit of water in the pot; if it sizzles immediately, the oil is ready.

Place the bracioles in the hot oil in the pot. If the pot is large enough, fit all the bracioles in at once to minimize steam and prevent overcooking. Sear each side of the bracioles for 60 - 90 seconds, until they develop a nice, brown crust.

Once seared, remove the bracioles from the pot and set them aside on a plate.

Lower the heat on the pot to medium. Add a bit more olive oil to the pot.

Add the garlic to the pot and sauté for 1 - 2 minutes, until it becomes fragrant and starts to turn golden brown.

Pour the red wine into the pot and bring it to a simmer. Let it simmer for 30 seconds, allowing the alcohol to cook off and the flavors to meld.

Add the crushed tomatoes, salt, and basil to the pot. Stir well and bring the mixture to a simmer again.

Place the seared bracioles back into the pot with the sauce, arranging them so that they are almost covered with the sauce.

Cover the pot with a lid and simmer the bracioles on low heat for 3 hours, stirring the sauce and turning the bracioles occasionally to ensure even cooking.

After 3 hours, remove the bracioles from the pot using tongs or a slotted spoon.

Use kitchen shears to cut the butcher string off each braciole.

Serve the bracioles over a bed of pasta and sprinkle with extra parmesan cheese.