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1
Place each slice of beef between 2 sheets of plastic wrap and pound with a meat pounder until 1/4 inch thick.
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2
Sprinkle with salt& pepper.
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3
Lay a slice of prosciutto on each one and sprinkle evenly with with the pignoli beans, pecorino romano cheese, garlic and parsley.
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4
Roll up the slices, tucking in the ends and tie with kitchen string.
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5
Heat 1/4 cup of the olive oil in a large frying pan over medium heat.
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6
Dredge the braciole in flour shaking off any excess, then place in the pan.
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7
Cook until browned on all sides, about 15 minutes.
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8
Heat the other 1/4 cup of olive oil in a large saucepan over medium heat.
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9
Add the onion, carrots, and celery.
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10
Cook, stirring until tender but not browned, about 10 minutes.
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11
Add braciole, bay leaves, and salt& pepper.
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12
Add red wine and cook until most of liquid evaporates, about 2 minutes.
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13
Pass the tomatoes, with their juices through a food mill or sieve into the saucepan.
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14
Fill one of the tomato cans 1/2 way with water and add to saucepan.
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15
Add tomatoe puree, turn heat to low and cook at a simmer until beef is tender 1 1/2-2 hours.
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16
Sprinkle the basil over the rolls, and cook for 2 minutes longer.
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17
Transfer to serving plates, spoon the sauce over the top and serve at once.
