1 lb. round steak, approximately 1/4 inch thick, pork fillet may also be used
4-5 thin pieces of cheese, may use Provalone or Mozzarella
1/4 sliced med. onion
1 clove garlic, minced fine
Fresh parsley or dried
Grated romano cheese
Salt and pepper

Going crosswise on steak layer cheese and onion; sprinkle with parsley, garlic, salt, pepper, and grated Romano cheese. Roll up so ingredients will not fall out and tie with white string. I also put thin slices of salami (2) if I have them.

MEATBALLS:

Approximately 1 lb. meatloaf mix (pork/beef/veal)
Approximately 3/4 c. bread crumbs, unflavored
1 tbsp. milk
2 eggs
1/4 c. romano grated cheese
1 tbsp. parsley or dry parsley
1 clove garlic, minced
Salt and pepper to taste (I also put a little red pepper in mine)

In a large bowl, mix all ingredients together; form into ball. If too wet add a little more bread crumbs.

In a large skillet, brown all the meat (Braciola and meatballs). This is done before you start your sauce. If you don't have the time to make the Braciola, you may also brown a nice piece of pork, which also makes sauce nice and tasty.

TOMATO SAUCE:

3 tbsp. olive oil
1/2 sm. onion, chopped
65 oz. can tomato paste, Contandina is the best
3 c. water, approximately
1 lg. can plum Italian tomatoes, crushed or strained (I put mine in blender)
1 can Contandina tomato sauce
Salt and pepper to taste (I put a little red pepper in mine)

Heat oil in large saucepan. Add onion over low flame until yellow. Add tomato paste, water, tomato sauce. Stir until dissolved. Add plum tomatoes, salt, and pepper.

After it comes to a boil lower flame, add browned meat. Cover partially and let simmer approximately 1 1/2 hours, stir occasionally. About a 1/2 hour before sauce is done, taste to see if you need more salt, pepper, etc.