Braciole

Here's my take on this Italian dish - which has many, many versions. All depends on what you like.

Ingredients

• • 2 1/2 lbs round steaks
  • 1/2 lb Italian sausage
  • 1/2 cup chopped Italian parsley
  • 1/4 cup shredded/grated parmesan cheese
  • 1 clove garlic, minced
  • 1 teaspoon italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon lemon-pepper seasoning
  • 2 tablespoons olive oil
  • 1 large onions, chopped ( 1 cup)
  • 1/2 cup chopped carrots
  • 1 bell pepper, seeded and chopped
  • 1 1/2 cups dry red wine
  • 1 (16 ounce) cans diced tomatoes
  • 1 can crushed tomatoes
  • 1 (6 ounce) cans tomato paste
  • 1 teaspoon salt ( again)
  • 1 bay leaves

Directions

1. Trim all fat from steak; cut meat into 8 equal pieces; then pound until very thin with a wooden mallet.
2. Remove casing from Italian sausage.
3. Break up in a medium size bowl; add parsley, Parmesan cheese, garlic, Italian seasoning, 1 tsp. salt and the lemon pepper seasoning; mix thoroughly.
4. Spread each steak with 2 heaping tablespoons of the sausage mixture; roll up, jelly-roll fashion; fasten with wooden picks or tie with string.
5. Brown beef rolls, 3 or 4 at a time, in hot oil in a Dutch oven; remove rolls and place on plate or wax paper.
6. Add onion, carrot and pepper to pot; cook until vegetables are soft, about 5 minutes.
7. Stir in wine, tomatoes, paste and remaining 1 tsp. salt and bay leaf; bring mixture to boiling; lower heat.
8. Add beef rolls; cover and simmer for 1 hour.
9. Remove from heat.
10. Remove the picks or string from braciole before serving.