Braciole and a simple tomato sauce

Ingredients

1. 1/2 cup dried Italian-style bread crumbs
2. 1 garlic clove, minced
3. 2/3 cup grated Pecorino Romano
4. 1/3 cup grated provolone
5. 2 tablespoons chopped fresh Italian parsley leaves
6. 4 tablespoons olive oil
7. Salt and freshly ground black pepper
8. 1 (1 1/2-pound) flank steak
9. 1 cup dry white wine
10. 3 1/4 cups Simple Tomato Sauce, recipe follows, or store-bought marinara sauce
11. Simple Tomato Sauce:
12. 1/2 cup extra-virgin olive oil
13. 1 small onion, chopped
14. 2 cloves garlic, chopped
15. 1 stalk celery, chopped
16. 1 carrot, chopped
17. 2 (32-ounce) cans crushed tomatoes
18. 4 to 6 basil leaves
19. 2 dried bay leaves
20. Sea salt and freshly ground black pepper
21. 4 tablespoons unsalted butter, optional
22. 
    
23. SImple Sauce
24. 1 15oz can of diced tomatoes
25. 1 small can of tomatoe paste
26. 1 clove chopped garlic
27. 1/2 onion
28. 4 Tbs Butter
29. 4 Tbs extra Virgin Olive Oil
30. 1 Carrot
31. 4 oz Dry Red Wine
32. Salt & back pepper to taste
33. Red Pepper to taste
34. 
    
35. In a large casserole pot, heat oil over medium-high heat. 
36. Add onion and garlic and saute until soft and translucent, about 2 minutes. 
37. Add carrot and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. 
38. Add tomatoes, basil, and bay leaves and reduce the heat to low. Cover the pot and
39. Pour half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
40. 
    
41. If not using all the sauce, allow it to cool completely and then pour 1 to 2 cup portions into plastic freezer bags. Freeze for up to 6 months.Yield: 6 cups
42. Prep Time: 15 minutes
43. Cook Time: 1 hour, 10 minutes
44. 
    
45. Directions
46. 
    
47. Stir the first 5 ingredients in a medium bowl to blend. Stir in 2 tablespoons of the oil. Season mixture with salt and pepper and set aside.
48. 
    
49. Lay the flank steak flat on the work surface. Sprinkle the bread crumb mixture evenly over the steak to cover the top evenly. Starting at 1 short end, roll up the steak as for a jelly roll to enclose the filling completely. Using butcher's twine, tie the steak roll to secure. Sprinkle the braciole with salt and pepper.
50. 
    
51. Preheat the oven to 350 degrees F.
52. 
    
53. Heat the remaining 2 tablespoons of oil in a heavy large ovenproof skillet over medium heat. Add the braciole and cook until browned on all sides, about 8 minutes. Add the wine to the pan and bring to a boil. Stir in the marinara sauce. Cover partially with foil and bake until the meat is almost tender, turning the braciole and basting with the sauce every 30 minutes. After 1 hour, uncover and continue baking until the meat is tender, about 30 minutes longer. The total cooking time should be about 1 1/2 hours.
54. 
    
55. Remove the braciole from the sauce. Using a large sharp knife, cut the braciole crosswise and diagonally into 1/2-inch-thick slices. Transfer the slices to plates. Spoon the sauce over and serve.