Nonna's Braised Bracciole (Stuffed Beef Rolls in Sunday Gravy)

If your beef slices are thicker than 1/4 inch, place them between sheets of plastic wrap and gently pound with a meat mallet until uniformly thin. Season both sides with salt and pepper.

Lay each beef cutlet flat. Place a slice of prosciutto on top. Sprinkle evenly with minced garlic, Pecorino Romano, parsley, pine nuts, and golden raisins if using.

Starting from the short end, roll each cutlet tightly into a compact bundle. Secure with kitchen twine tied in two places, or use toothpicks to hold the seam closed.

Heat olive oil in a large Dutch oven over medium-high heat. Sear the bracciole on all sides until deeply browned, about 2-3 minutes per side. Work in batches to avoid crowding. Transfer to a plate.

Reduce heat to medium. Add the diced onion to the pot and cook in the rendered drippings until softened, about 5 minutes. Add the tomato paste, oregano, and red pepper flakes. Cook for 2 minutes, stirring constantly.

Pour in the red wine and deglaze the pot, scraping up all the flavorful browned bits. Let the wine reduce by half.

Add the crushed San Marzano tomatoes and a pinch of sugar if the tomatoes are tart. Stir to combine and bring to a gentle simmer.

Nestle the seared bracciole back into the sauce. The tomato should nearly cover them. Cover the pot with the lid slightly ajar and reduce heat to the lowest setting.

Braise gently for 2 to 2.5 hours, turning the rolls every 45 minutes, until the beef is fork-tender and the sauce is thick and deeply flavorful.

Carefully remove the bracciole from the sauce. Snip and discard the kitchen twine. Let rest for 5 minutes, then slice each roll into 1-inch rounds to reveal the beautiful spiral filling.

Meanwhile, cook your pasta in boiling salted water. Toss the drained pasta with a generous ladle of the Sunday gravy. Serve the sliced bracciole alongside or on top, spooning extra sauce over everything.