Braciole (Italian round beef steak roll) recipe

Place the round steak between two sheets of plastic wrap and using a wooden mallet or rolling pin pound it until it is about half as thin as it was initially.

Place the garlic slices evenly on the steak and using the mallet again, pound the garlic into the meat. Lay a sheet of aluminum foil onto your working surface and place the seak on it. Season with salt and pepper and add the oregano, parsley, onion and parmesan cheese. Roll the steak into a roll shape and tie it with a piece of cooking or butcher's string at 4 to 5 places so that it will not fall apart when being cooked.

In a frying pan over medium to high heat add the olive oil. Put the steak roll into the pan and cook it, turning often, until brown on all sides. Remove the steak roll (the braciole) from the pan, put it in the tomato sauce and cook for 1 1/2 to 2 hours on very low heat. When done, remove it from the sauce and get rid of the string, pour the tomato sauce over freshly cooked pasta and serve the braciole together with the pasta or as a separate dish.