This braciole recipe is impressive enough for celebrations, yet easy enough to make for Sunday supper. We use Grandma's recipe to braise tender, stuffed flank steak in a spiced tomato sauce, which fills the house with the aroma of Italian herbs and seasonings.

Ingredients

• 1 beef flank steak (1-1/2 pounds)
• 4 tablespoons olive oil, divided
• 1/2 cup soft bread crumbs
• 1/2 cup minced fresh parsley
• 1/2 cup grated parmesan cheese
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon salt, divided
• 1/2 teaspoon pepper, divided
• 1 medium onion, chopped
• 2 cans (15 ounces each) tomato sauce
• 1/2 cup water
• 1 teaspoon italian seasoning
• 1/2 teaspoon sugar
• hot cooked spaghetti, optional

Directions

1. Flatten steak to 1/2-in. thickness. Rub with 1 tablespoon oil. Combine the bread crumbs, parsley, Parmesan cheese, garlic, oregano, 1/4 teaspoon salt and 1/4 teaspoon pepper. Spoon over beef to within 1 in. of edges; press down. Roll up jelly-roll style, starting with a long side; tie with kitchen string.
2. In a Dutch oven, brown meat in remaining oil on all sides. Add onion and cook until tender. Stir in the tomato sauce, water, Italian seasoning, sugar and remaining salt and pepper. Bring to a boil. Reduce heat; cover and simmer 70-80 minutes or until meat is tender.
3. Remove meat from sauce and discard string. Cut into thin slices; serve with sauce and, If desired, spaghetti and additional grated Parmesan cheese and minced fresh parsley.