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Thin meat rolls stuffed and slow-simmered in tomato sauce from southern Italy. This high protein mediterranean family dish is deeply flavorful, freezer-friendly, and a Sunday dinner tradition.
Lay out the beef cutlets; if uneven, gently pound each to 1/4-inch thickness for even cooking.
Prepare filling: In a bowl, combine bread crumbs, Parmesan, chopped parsley, and beaten egg until mixed.
Place a slice of provolone on each cutlet, then spread the filling evenly, leaving a 1/2-inch border.
Roll up each cutlet tightly, secure with kitchen twine or toothpicks, and season the outside with salt and pepper.
In a Dutch oven or deep skillet, heat olive oil over medium-high; brown the rolls on all sides, 2–3 minutes per side—work in batches to avoid crowding.
Remove the braciole and lower heat to medium. In the same pan, sauté onions until translucent, then add garlic and cook until fragrant.
Add crushed tomatoes, oregano, red pepper flakes, and any remaining seasoning. Stir and bring to a simmer.
Return braciole to the sauce, cover, and simmer gently on very low heat for 2 hours, turning every 30 minutes to ensure even cooking.
Uncover and simmer 30 minutes more to thicken sauce and concentrate flavors, watching for sauce consistency.
Remove toothpicks or twine, slice rolls crosswise, and serve with the braising sauce spooned over.
