2 c. stale Italian bread cut in 1/2 inch cubes
1/2 c. milk
1/4 c. olive oil
4 cloves of garlic
1/2 tsp. red pepper flakes
3 T. tomato paste
3-1/2 c. tomato puree
5 c. water
2 bay leaves
1-1/2 lb. thin sliced beef bottom round. Cut in 1-12 pcs.
10-12 thin slices of prosciutto
1 T. parsley
1/2 c. grated romano cheese
6 oz. provolone cheese
salt
1 lb. orecchiette pasta
Combine the bread cubes with the milk. Stir to coat. Let sit for 15 minutes.
Meanwhile make the sauce. Smash 2 of the garlic cloves and mince the other 2 and set aside.
Heat the oil on medium high heat, saute the smashed garlic and the red pepper flakes until the garlic softens.
Add the tomato paste and heat until sizzling.
Add the puree, bay leaves and water.
Bring to a boil, turn the heat down and simmer for 20 minutes.
Cut the provolone into 10-12 2-to-3 inch-long pieces.
Mix the parsley, romano and the 2 minced garlic cloves to the milk soaked bread. Work it all together.
Place one of the beef slices between 2 pieces of plastic wrap or into a large ziplock bag. Pound thin to about 1/8 inch. Repeat for all slices.
Lay out the beef. Place a layer of prosciutto on the slice.
Spread with some of the bread mixture.
Lay a provolone stick horizontally across the beef.
Tightly roll up the beef and secure with toothpicks.
Put the braciole into the sauce. Cover and simmer for an hour.
Uncover, stir and continue simmering until the beef is tender and the sauce thickens, about another hour.
Discard the bay leaves, add salt if necessary.
Cook orecchiette according to package directions.
Place the braciole in a casserole and cover with half of the sauce.
Add the cooked pasta to the remaining sauce.
Serve braciole over the pasta and sprinkle with grated romano cheese.