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["Prepare braciole.", "Place pork slices between two sheets of plastic wrap.", "Pound to 1/2"" thickness.", "Set aside.", "", "Prepare the braciole sauce", "", "Soak dried porcini mushrooms in 1/2 c. of boiling water. Set a side for 10 minutes. Drain porcini mushrooms. Reserve liquid.", "Chop porcini mushrooms.", "Chop tomatoes", "Saute in olive oil, onion, celery, carrot, garlic, cremini and porcini mushrooms.", "Cook for 3-4 minutes or until vegetables have softened. Add 1/2 tsp salt.", "Add red wine, vinegar, reserved porcini mushroom liquid, and tomatoes.", "Add 1 tsp salt, herbs and spices.", "Simmer 15-20 minutes.", "Remove from burner.", "Stir Parmigiano cheese. Taste.", "Add remaining 1/2 tsp salt. Set a side.", "", "Preheat Oven to 325", "", "Prepare filling for braciole.", "To assemble braciole:", "Place pounded pork slice onto work surface. Season with salt and pepper.", "Fill each braciola with 2 to 3 tbsp braciole filling.", "Roll into logs. Secure with butcher's twine or tooth picks.", "Heat a Dutch oven pan with some olive oil.", "Brown rolled braciole on all sides.", "Remove excess oil from pan. Cover braciole with prepared sauce. Cover and place in preheated oven for 2 hours or until fork tender."]
