Sliced meat from round steak, sliced about 1’/2 inch thick and pounded to ¼ inch thick.  Two per person.

Filling:  raisins, pine nuts, parsley, basile, pecorino cheese and garlic chopped finely.  1 ½ T. of mixture per braciole, i.e 3 T. per person.

Brush pounded roundsteaks with a little oil.  Sprinkle filling evenly and press the mixture lightly into the meat.Roll up and brown rolls in olive oil.  Then use drippings in pan (but first remove all olive oil) and fresh olive oil to sautee onion and carlic.  Add two 28 oz cans of crushed tomatoes along with some red wine.  Cook braciole in simmering sauce for 2 hours. Season with fresh basil, hot red pepper flakes.  Remove braciole and bring sauce to a boil for 10-15 minutes until thickened and measuring 5 cups.  Season with salt and pepper.  Pour three cups of sauce over braciole and use remainder to coat 1 pound of freshly cooked pasta.