Ingredients

Braciola lb (125 g) thinly sliced pancetta 1 tbsp (15 mL) olive oil cup (50 mL) pine nuts 1 large garlic clove, minced 3 cups (875 mL) coarse fresh bread crumbs (see Tip) cup (125 mL) freshly grated Parmesan cheese cup (125 mL) freshly grated Romano cheese cup (50 mL) chopped fresh parsley 1 egg, lightly beaten 10 slices round steak, cut for roulade, about 2 lb (1 kg) in total Sauce 3 to 4 tbsp (45 to 60 mL) olive oil 5 to 6 large garlic cloves, minced Three 796 mL cans diced tomatoes 2 large bay leaves 1 tsp (7 mL) dried leaf oregano 1 tsp (7 mL) granulated sugar tsp (4 mL) salt 1 lb (500 g) spaghetti cup (125 mL) chopped fresh basil 1/3 cup (75 mL) finely grated mixture of Romano and Parmesan cheeses tsp (2 mL) freshly ground black pepper

Description

Just Like The Children's Ditty, This Spaghetti Is All Covered With Cheese, But The Slim, Stuffed Beef Rolls Called Braciola Provide A Delicious Variation On Meatballs. An Italian Specialty, Its Precise Specifications Vary With Every Cook: This Recipe Come

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