Braciole

I made this for the boys because the girls and I were going to a wine tasting and this dish has a variable cooking time. That way they could eat whenever they were ready.  I recommend cooking it at least an hour.  I think the meat becomes more tender.  The hardest part about making this is pounding out the meat.  Getting it thin is important.  It helps make the rolling easier and it cooks better. Other than that, the dish is really easy despite the fact it looks "fancy."  You can always play with the fillings too, but then it wouldn't be a Braciole but a roulade:).  To keep it easy on me, I gave them a baguette with butter and a salad (that they didn't eat) as sides.

Braciole
3 c  tomato sauce
1 1/4 c  flavored croutons
1/3 c  grated Parmesan
 2    eggs
1 T  chopped fresh parsley
1 T  chopped fresh oregano
1 t  finely chopped rosemary
1 t  finely chopped thyme
1 ea garlic
1 lb flank steak,pounded to 1/4-inch thick
Olive oil,for brushing
           Salt and pepper
           Vegetable oil,for searing
Preheat the oven to 350 degrees F. Place the tomato sauce in a 9 by
13- inch baking dish and place in the oven to heat.
In a the bowl of a food processor mix the croutons, cheese, eggs, herbs
and garlic until it forms a paste.
Brush the pounded flank steak with the olive oil and season generously
with the salt and pepper. Spread the filling evenly over the meat. Roll
tightly and tie with butcher's twine.
In a large saute pan heat 1 to 2 tablespoons of vegetable oil and sear
all sides of the rolled meat. Remove from the pan.
Add to the hot tomato sauce, cover with a tin foil tent so that the
foil is not touching the meat. Braise for 35 minutes or, up to 3 hours.