Braciole

Step 1: Preheat oven to 325 degrees F. Place steak on cutting board (long edge should be parallel to counter edge) and cover with plastic wrap and then pound the meat with a meat tenderizer to an even 1/2 inch thickness; trim ragged edges so you have a rectangle that is about 11 x 9 inches; pat steak with paper towels.

Step 2: In a microwave-safe bowl combine the garlic and oil and microwave for one minute. Let cool slightly and then remove garlic from the oil -- both the garlic and the garlic-oil will be reserved separately. In another bowl combine half of the garlic with the raisins, parmesan, 1/4 cup basil, parsley, 1/2 teaspoon oregano and 1/4 teaspoon pepper flakes.

Step 3: Brush steak with 1 tablespoon of the garlic-oil and sprinkle with 1/2 teaspoon salt and 3/4 teaspoon pepper. Spread the raisin mixture over the steak, leaving 1 inch border along the top. Starting from the bottom and rolling away from you, roll up steak into a log, seam side down. Tie steak with kitchen string (I use embroidery perle cotton) at one-inch intervals.

Step 4: In a skillet over medium high heat heat 1 tablespoon of the garlic oil and then add the rolled meat (braciole), seam side down and cook until browned on all sides (5 minutes) and then place in an 12 x 9 inch baking dish.

Step 5: Reduce heat to medium and add onion, remaining garlic oil, 1/2 teaspoon oregano, and 1/4 teaspoon pepper to the skillet (it is now empty) and cook for 3-5 minutes or until onion softens. Stir in tomato paste and the rest of the garlic and cook for another minute; stir in tomatoes and bring to a simmer and then pour the sauce over the braciole. Cover with foil and bake for 1 1/2 - 1 3/4 hours. Transfer pan to wire rack and spoon the sauce over the meat; cover with foil and let meat rest in sauce for 30 minutes.

Step 6: Transfer braciole to board, seam side down and remove string and slice gracile into slices that are 3/4 inch thick. Stir 1/4 cup basil into the sauce and season with salt and pepper. Pour 2 cups sauce onto serving platter and then top with with the sliced gracile. Serve with pasta and remaining sauce.