1. Prepare the Beef Cutlets

• Lay the thin slices of beef on a cutting board.
• If needed, pound them out with a meat mallet until they are about ¼-inch thick.

2. Make the Filling

• In a small bowl, mix together the breadcrumbs, Parmesan, parsley, pine nuts, garlic, salt, and black pepper.
• Spread a thin layer of the filling evenly over each beef cutlet.

3. Roll & Secure

• Carefully roll each piece of beef like a jelly roll, tucking in the sides as you go.
• Use kitchen twine or toothpicks to secure the rolls.

4. Sear the Beef Rolls

• Heat 2 tablespoons of olive oil in a large pan over medium-high heat.
• Sear the beef rolls for 2-3 minutes per side, until browned all over.
• Remove from the pan and set aside.

5. Make the Sauce

• In the same pan, add olive oil, onion, and garlic. Sauté for 2-3 minutes.
• Pour in the red wine (if using) and let it simmer for 2 minutes to cook off the alcohol.
• Stir in crushed tomatoes, diced tomatoes, oregano, basil, red pepper flakes, salt, and black pepper.

6. Simmer the Braciole

• Return the seared beef rolls to the sauce.
• Cover and simmer over low heat for 1.5 to 2 hours, until the beef is fork-tender.

7. Serve & Enjoy

• Remove the kitchen twine or toothpicks before serving.
• Garnish with fresh basil and extra Parmesan.
• Serve over pasta, polenta, or with crusty bread.