For the mixture, in a mixing bowl combine the breadcrumbs, 1 tbsp olive oil, the grated cheeses, 2 minced garlic cloves, 1 tsp dried oregano and freshly chopped parsley. Mix well ensuring the garlic is evenly distributed using your fingers.

Place your thin trimmed slices of meat sandwiched between cling film and with a meat mallet or heavy saucepan, pound until evenly thin.

Place a piece of prosciutto over the pounded beef and pound it into the meat so it adheres better.

Place the mixture on top and firmly flatten it using your hand. Roll it firmly but not too tight into a cylinder shape and secure it with a toothpick.

In a large pot or Dutch oven on high heat, add olive oil and brown the beef rolls all over, then set aside.

To the same pot, add the chopped onion, garlic and 1 tsp oregano, a little thyme, sweat a little. Deglaze with red wine and reduce by half. Add the beef stock, canned tomatoes (crushed by hand or with masher) and a couple bay leaves. Season with salt and pepper, mix well and return the browned beef to the pot. They should be submerged under the sauce.
Bring to a simmer, turn heat to very low, cover and cook for 90-120 minutes, depending on how tender your meat is. During that time, check and move them around so they don’t burn to the bottom. Half way through cooking, place the lid ajar to let the steam out.

Once cooked, place on warm plates and add the freshly chopped basil to the sauce. Mix well and cover the meat with a generous amount of sauce. Add chopped parsley and freshly grated Parmigiano cheese. This dish goes well served with pasta and use the left over sauce for the pasta. Amazing flavours! Enjoy!
–