1/4 lb. Thinly Sliced Pancetta
1 Tablespoon Olive Oil
1/4 Cup Pine Nuts
1 Large Clove Garlic, Minced
2 1/2 Cups Course Bread Crumbs
1/2 Cup Freshly Grated Parmesan Cheese
1/2 Cup Freshly Grated Romano Cheese
1/4 Cup Chopped Fresh Parsley
1 Egg, Lightly Beaten
10 Slices Round Steak, Cut For Roulade, About 2 lbs., Have Your Butcher Cut It For You
3-4 Tablespoon Olive Oil
5-6 Garlic Cloves, Minced
2 Large Bay Leaves
3 x 796 ml. Cans Italian Diced Plum Tomatoes
1 1/2 Teaspoon Dried Oregano Leaves
1 1/2 Teaspoon Granulated Sugar
3/4 Teaspoon Salt
1 lb. Spaghetti Noodles
1/2 Cup Chopped Fresh Basil
1/3 Cup Finely Grated Mixture Of Romano And Parmesan Cheeses
1/2 Teaspoon Freshly Grated Black Pepper
Slice pancetta into 1/4 inch-wide pieces.
Heat oil in a frying pan over medium heat, when hot, add pancetta.
Fry about 5 minutes, or until pancetta is browned and crisp.
Stir in pine nuts and garlic, cooking 2 minutes, stirring constantly, or until pine nuts are turning golden.
Remove from heat, cool slightly in the pan.
Meanwhile mix crumbs with cheese and parsley in a large mixing bowl; stir in egg, then pancetta mixture.
Using a meat mallet, pound the beef slices until larger in size and somewhat thinner.
Leaving 1 inch uncovered at one end, spread the beef with the filling, dividing equally.
Role up the slices and tie them with butcher’s twine at each end, and in the middle tucking up any loose ends.
Heat 1 Tablespoon olive oil, in a large pot over medium-high heat.
Brown beef roles in batches, adding more oil if needed.
Set rolls aside.
Add garlic to the pot, and saute until fragrant-about 2 minutes.
Add tomatoes with their juices, Bay leaves, oregano, sugar and salt.
Bring to a boil, stirring frequently.
Add beef rolls and any juices.
Reduce heat cover and simmer for 30 minutes.
Uncover and simmer for 35-40 minutes longer until sauce is thick.
Remove Bay leaves and discard.
Note: at this, if you are making ahead of time, you can cover an refrigerate for up to 3 days.
Cook spaghetti al dente, according to package directions.
Remove beef rolls from sauce, cut off strings.
Cut the rolls diagonally into 4-5 pieces.
Stir in basil, cheese and black pepper into sauce.
Serve spaghetti tossed with sauce and slices of braciola, napped with more sauce.
Add additional cheese and remaining sauce as desired.
Serve with fresh Italian bread and tossed green salad.
Yield: 8-10 Servings