My Father'S Braciole

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   ["Flatten each beef slice with a meat mallet to about 1/4 inch thickness. Coat both sides of each slice with a layer of olive oil. Sprinkle each with parsley, oregano, and minced garlic. Top with a slice of prociutto and grated cheese. Roll up each slice and tie beef roll with heavy twine. Heat large skillet coated with olive oil and brown beef rolls on all sides. Add tomato sauce and salt and pepper to taste and simmer for one hour. Remove rolls from sauce and cut twine. Serve as a ""secondo"" after pasta."]

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