For the steak filling, in a bowl add 1.5 cups of Italian seasoned breadcrumbs, 1.5 cups of Pecorino Romano cheese, 1 cup of chopped Italian parsley, 1/2 cup chopped basil, 2 tablespoons of fresh minced garlic, 1/2 cup of extra virgin olive oil, and red pepper flakes to taste. Mix this together until well combined. Then get 6 skirt steaks that are pounded out thin, and measure around 12 inches long and 5 inches across. Season both sides, then to each steak add a layer of prosciutto, your breadcrumb mixture (make sure to press it on), and another layer of prosciutto. Roll up each steak tightly and secure it with butchers twine. Then add a generous amount of olive oil to a large pot on medium heat. Brown each steak on all sides. For the sauce, to the same pot add 2 finely diced carrots, 1 small finely diced bell pepper, and 1 large diced yellow onion. Cook until all of the veggies are soft. Then add 2 tablespoons of fresh minced garlic and 1.5 cups of red wine. Let the red wine cook off for about 5 minutes, then add three 28 ounce cans of crushed tomatoes, 1 tablespoon of sugar, salt and pepper to taste, and dried oregano. Add all of the steak back into the pot. Bring the sauce to a boil, then turn the heat down to medium-low and cook covered for no less than 2 hours (stirring occasionally). When serving, top it off with some extra sauce, Pecorino Romano, and fresh basil. Also make sure to add fresh basil to the sauce before serving! Serve this with your favorite pasta. Enjoy💜
