Herbed Braciole with Fontina in Tomato Sauce

1. Prepare the Filling

In a medium bowl, stir together 3 tablespoons of olive oil, half of the minced garlic, the lemon zest, anchovies, 1/3 cup of basil, parsley, Pecorino Romano, bread crumbs, and fontina cheese. This mixture should be well-incorporated and evenly distributed to ensure every bite of the braciole is packed with flavor.

2. Prepare the Steak

Halve the flank steak lengthwise, then flatten each piece to an even thickness of no more than ¼ inch by placing them between plastic wrap and pounding with a meat pounder. This step ensures the steak cooks evenly and is easy to roll.

3. Assemble the Braciole

Lay the flattened steak pieces on a clean surface. Evenly distribute the prepared filling over the surface of the steak, leaving a small border around the edges. Lay the prosciutto slices over the filling. Season with salt and pepper. Carefully roll up each steak piece into a tight log and secure with kitchen twine at regular intervals to keep the filling intact during cooking.

4. Brown the Rolls

In a large Dutch oven, heat the remaining ¼ cup of olive oil over medium-high heat until shimmering. Add the braciole rolls and brown them on two sides, about 8 to 10 minutes total. This browning step is crucial for developing a deep, rich flavor through the Maillard reaction.

5. Cook the Onion and Garlic

Remove the browned rolls from the pot and set aside. Lower the heat to medium and add the chopped onion to the pot. Cook until softened and lightly browned, about 5 to 7 minutes. Add the remaining garlic and cook for about 30 seconds until fragrant.

6. Add Tomato Paste and Wine

Stir in the tomato paste and cook for 3 to 4 minutes, allowing it to darken slightly, which deepens its flavor. Pour in the dry red wine, scraping up any browned bits from the bottom of the pot, and let it simmer until reduced by half.

7. Add Tomatoes and Broth

Stir in the crushed tomatoes and beef broth, bringing the mixture to a simmer. Return the browned braciole rolls to the pot, ensuring they are submerged in the sauce.

8. Braise the Braciole

Cover the pot and transfer it to a preheated oven set at 325°F. Braise the braciole for 2½ to 3 hours, or until the meat is fork-tender and the flavors have melded beautifully.

9. Finish and Serve

Remove the pot from the oven and stir in the remaining 2 tablespoons of fresh basil. Season the sauce to taste with salt and pepper. Serve the braciole hot, topped with extra Pecorino Romano. Enjoy the tender, flavorful rolls bathed in the rich tomato sauce.