Divina's Braciole

Method

1. In a large pot, heat olive oil and add a clove of garlic. Let it infuse over low heat until it starts to sizzle.
2. Add the crushed tomatoes and a few basil leaves. Reduce the heat to the lowest setting and let the sauce simmer gently for about 1 hour, stirring occasionally. The sauce should reduce slightly but not become too thick.
3. While the sauce cooks, prepare the stuffing: cut the spicy salami into thin slices, the spicy provolone into irregular pieces, and the hard-boiled eggs into slices. Finely chop the parsley (or mix with breadcrumbs) and set aside.
4. Take the beef slices (cappello del prete or similar thinly sliced cut). If necessary, beat them lightly with a meat mallet to even thickness. They should be thin but not paper-thin.
5. Place a slice of beef on a work surface. Sprinkle breadcrumbs mixed with parsley in the center. Add a few slices of salami, pieces of provolone, and a slice of hard-boiled egg. Optionally, add a tiny bit of raw garlic for those who like it.
6. Roll the beef tightly, folding the sides inward first, then roll up completely. Secure the roll with toothpicks or kitchen twine. Repeat with the remaining slices.
7. Once all braciole are assembled and tied, season them lightly with salt. Gently place them into the simmering tomato sauce.
8. Cover the pot and cook on the lowest heat for about 1 hour, adding a splash of water if the sauce becomes too thick. Check the meat: it should be very tender. (Chef notes that his cooking time extended to 2 hours due to the meat's initial resistance.)
9. Remove the twine before serving. Serve the braciole with some of the sauce, either on their own or with pasta.