Braciole

1 garlic clove , minced

2/3 cup grated Pecorino Romano

1/3 cup grated provolone

2 tablespoons chopped fresh Italian parsley leaves

4 tablespoons olive oil Salt and freshly ground black pepper

1 (1 1/2-pound) flank steak

1 cup dry white wine

3 1/4 cups Simple Tomato Sauce, recipe follows, or store-bought marinara sauce

1/2 cup extra-virgin olive oil

1 small onion, chopped

2 cloves garlic , chopped

1 stalk celery, chopped

1 carrot, chopped

2 (32-ounce) cans crushed tomatoes

4 to 6 basil leaves

2 dried bay leaves Sea salt and freshly ground black pepper

4 tablespoons unsalted butter, optional In a large casserole pot, heat oil over medium-high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrot and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and reduce the heat to low. Cover the pot and simmer for 1 hour or until thick. Remove bay leaves and taste for seasoning. If sauce tastes too acidic, add unsalted butter ,

1 tablespoon at a time, to round out the flavor. Pour half the tomato sauce into the bowl of a food processorProcess until smooth. Continue with remaining tomato sauce. If not using all the sauce, allow it to cool completely and then pour

1 to 2 cup portions into plastic freezer bags. Freeze for up to

6 months. Yield:

6 cups Prep Time:

15 minutes Cook Time:

1 hour,

10 minutes