Bracciola

Mix together everything but the meat and the olive oil. Add enough olive oil to the mixture to make a wet paste. You can add more or less of the filling ingredients to satisfy your taste. Sometimes I use more cheese depending on what type of cheese used--or more salt pork. Set the filling aside Cut the steak into three or four evenly sized pieces--or as even as you can get. I try to cut along the natural separations of the steak and then cut the longer side in half. With the smooth side of the meat tenderizer pound the steak pieces as thin as you can. Cut away any fat if you want. Spread about 1-3 tablespoons of the filling over each piece of steak. Use all the filling. Roll each piece of steak in whichever direction is the easiest and will make a roll about 2 inches in diameter. With heavy string tie the rolls in place. Either fry each bracciola until done all around or broil. We prefer to broil. This is really just a dietary preference, since we don't like fat in our spaghetti sauce. Lightly salt and garlic salt each roll as it broils. Make a very rich spaghetti sauce and add the bracciolas to the sauce. Simmer in the sauce for about 1 1/2 hours or until very tender. Remove from the sauce and remove the string. Cut into serving size pieces and serve with the sauce on the side or with a pasta such as penne or rigatoni.