- For the Braciole:
- 1/2 cup panko breadcrumbs (about 1 1/4 ounces; 40g)
- 1/4 cup grated Parmigiano-Reggiano cheese (2 ounces; 55g)
- 1 loosely packed cup flat-leaf parsley leaves and tender stems (1/2 ounce; 15g), finely chopped
- 1/4 cup (20g) pine nuts, lightly toasted and roughly chopped
- 2 tablespoons (30ml) extra-virgin olive oil
- 1 medium garlic clove (5g), minced
- 3/4 teaspoon freshly ground black pepper, divided
- 1/4 teaspoon red pepper flakes
- 1 1/2 pound (675g) top round beef roast, or 6 store-bought pre-sliced thin (1/4- to 1/8-inch-thick) top round steaks (about 1 1/2 pounds; 675g) (see notes)
- 3/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
- 6 large, thin slices prosciutto (about 4 ounces; 115g)
- For the Sauce:
- 2 tablespoons (30ml) extra-virgin olive oil
- 1 small yellow onion, diced (4 ounces; 115g)
- 1/2 teaspoon Diamond Crystal kosher salt, plus more for seasoning; for table salt, use half as much by volume
- 3 medium garlic cloves (15g), minced
- 1/2 cup (120ml) dry white wine
- One 28-ounce (794g) can whole peeled tomatoes, crushed by hand into 1/2-inch chunks
- 1 1/2 cups (240g) wate