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1 Large full cut round steak (about 2 lb.)
1/2 cup seasoned dry bread crumbs
1/4 cup shredded Parmesan cheese
4 cloves garlic, minced
1 tbsp. basil, divided
2 tbsp. extra virgin olive oil, divided
1/2 cup minced onion
2 (29- oz.) cans tomato sauce
2 to 3 tsp. sugar
2 tsp. oregano leaves
1/2 tsp. salt
1/4 tsp. pepper

Cut beef into 12 to 14 equal, rectangular pieces. With a meat mallet, pound 1/8-inch thick between plastic wrap. Mix together bread crumbs, Parmesan, garlic and 2 tsp. basil in a small bowl. Spread equal amounts of the mixture over the surface of each piece of meat. Roll up and tie with kitchen string. Sauté beef in oil in two batches in a large pot over medium-high heat for about 10 minutes or until well browned on all sides. Add onion and cook for 5 minutes more. Stir in remaining ingredients (including remaining basil); cover and simmer for 1-1/2 hours or until beef is very tender. Serve beef and sauce over pasta, if desired. Makes 6 servings.

Nutritional Information:
400 calories, 44 g protein, 12 g total fat (3 g sat.), 31 g carbohydrate, 5 g fiber, 13 g sugar, 100 mg cholesterol, 1950 mg sodium