Sicilian Braciole

bakerbynature.com

~Sandy~

½ cup dried Italian-style bread crumbs

⅔ cup grated Parmesan

½ cup grated provolone

2 tablespoons chopped fresh Italian parsley leaves

¼ cup toasted pine nuts

Salt and freshly ground black pepper, to taste

4 tablespoons olive oil; divided

1 large onion, diced

4 cloves garlic, minced

½ teaspoon crushed red pepper flakes

2 tablespoons fresh basil leaves, chopped

1 ½ pounds braciole meat or flank steak, pounded super thin (⅛ inch)

½ cup dry white wine

3 cups classic marinara sauce, recipe link in post, or store-bought marinara sauce

Spaghetti, cooked al dente

note: You will need butcher's twine to tie the rolls

Directions at bakerbynature.com

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