2 lb. Top Round Steak – 1/4 Inch thick
2 C. Fresh Italian Parsley – chopped
1 C. Fresh Basil – torn into little pieces
1 C. Italian Seasoned Bread Crumbs
3 Tbsp. Garlic – minced
1 C. Parmigiano Reggiano Cheese – grated
Salt and Freshly Ground Black Pepper – to taste
1/2 C. Olive Oil
2 C. Tomato Sauce – your favorite, more as necessary

Cut the meat int 4X6-inch slices and pound thin. Avoid tearing or making holes. Blend the parsley, garlic and the basil and spread over each meat slice. Mix the bread crumbs and the cheese and sprinkle over the meat. Sprinkle each with a little salt and pepper. Roll the meat, tuck in the ends and tie with twine. Sprinkle each bundle with a little more salt and pepper. Brown the meat in the olive oil over a low-medium heat, turning gently until evenly browned. Remove the meat from the pan when done and add to your favorite tomato sauce. Simmer for about 45 minutes and just until the meat is tender but not overcooked. When ready to serve, remove from the sauce, remove the twine and slice and arrange one a platter. Or you can make smaller ones and serve each individually. 

NOTE: this was a Sunday special at my house but it was a specialty of my Mother-in-law, who made the very best and most delicious. And the secret was in her sauce.

BUON MANGIATA!