Bracciole, Braciola or Involtini..... How ever you want to call it....

Why the different names for this dish? It depends on where you are.... Sicily or in an Italian American family or the rest of Italy, it's all good. While it's a little involved to make, your family and friends will appreciate it.
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This dish can be made with Beef, Veal, Pork, Chicken, Turkey or even fish. The filling ingredients can be your choice, what your family prefers, it's very versatile and works well made in advance and for a large gathering since everything can be made in advance and just reheated when it's needed

BRACCIOLE.- Step by step procedure:

Ingredients:

2 lbs Flank or Round Steak, butterflied or pounded thin to about 1/8" thickness. You can do it yourself or ask your butcher to do it for you.
1/2 Onion, diced small
3-5 Garlic Cloves, chopped fine
Pinch of Red Pepper Flakes
Olive Oil
1 can Tomato Paste or from tube of paste
1/2-1 Cup Wine, can be White or Red, your choice
1 Tblsp Oregano, finely chopped
1 Tblsp Basil leaves, finely chopped

8-10 Roma or Plum Tomatoes, very ripe
1/2 Small Onion, sliced
3 Garlic Cloves

Small bunch of Parsley Leaves
1-2 Tblsp Sugar
Salt and pepper

Spinach Leaves, enough to cover the meat
Pecorino, Grana Padano, Parmessan or your choice of cheese, plus Provolone, Fontinella, enough to cover the meat
Breadcrumbs, enough to cover the meat (optional)
Handful of Parsley leaves, chopped fine, enough to cover the meat
Optional: You can add Pine Nuts, Raisins, Hard Boiled  Eggs, Brocolini or anything you'd like to add

Directions:

In a sauce pan, put the Roma Tomatoes, the half onion and the 3 Garlic cloves and cover with water. Bring to a gentle boil and watch to see the skin of the tomatoes begin to wrinkle. Turn off heat and transfer everything, minus the water, to the blender, add salt. pepper and mix very well.

In a large pot, put some olive oil and bring to temperature, once hot add the diced onion for about 2-5 minutes until tender, add the chopped garlic cloves, the red pepper flakes, oregano, basil and cook for another 2-3 minutes. Now add the can of tomato paste and mix it in well with the other ingredients, keep stirring for about 4-5 min to cook out the raw tomato taste. Now add the wine and mix in well for 2-3 minutes.  Now is the time to add the tomato sauce in the blender to the ingredients in the pot and blend well. Add salt, pepper and sugar. Sauce should be coming to a boil, reduce the heat to low and taste it. Don't over salt since it will cook for another while and you'll have the chance to adjust the seasonings later. Cook for about 5 minutes and turn off the heat for now.

The meat, once flattened and thinned should be salt and peppered. Garlic can be rubber all over the meat, which are laid flat on the work area, or you can sprinkle chopped garlic all over. Add the Prosciutto. Put a generous amount of the grated cheese you've chosen over the meat to cover. Add the bread crumbs over this, then add the eggs if using, then the Parsley and finish off with the melting cheese. Now drizzle a good amount of olive oil over the meat and toppings before rolling.

The meat is rolled lengthwise, with the grain since you will be cutting against the grain once cooked.
Carefully roll the meat tight and once done you can either tie it closed with kitchen twine or use toothpicks, make sure it's well secured.
Bring the Marinara Sauce that you've reserved back to heat over med-low heat while you work on the meat.
In a large pan, put olive oil and bring the pan to temperature. Place the meat in the pan to sear until it's golden brown on all sides. Now you can deglaze the pan with a little wine or you can put the meat into the pot with the Marinara sauce, if the sauce is bubbling, lower the heat, partly cover the pan and let the meat simmer in the sauce and throw some torn Basil Leaves on the sauce.
The meat will cook until the meat is tender 30 - 45 minutes, when you insert a knife into it and you feel its tenderness,
Allow the meat to rest and cool a little before removing the string or toothpicks and trying to slice them.
Once you are ready to serve, heat the sauce once more, serve the sliced Bracciole and either make a mirror with the sauce on a plate or cover the meat with sauce. You can also serve with more grated cheese on top.
I hope you will try this dish to share with your family. Enjoy!

NOTE: This makes a great Marinara Sauce that can be used for many applications, from Fried Calamari, Chicken Breasts or Chicken Cacciatore, Eggplant Parmigiana, Lasagna Rolls, Fish Fillet, Meatballs or even over pasta....  You change the beef to Pork or Chicken or Turkey "milanesas" .