I love my pasta - especially when I use my own homemade sauce. I think it's the best, even if I do say so myself. You won't find that recipe among my favorites here, but I will share my braciola recipe. It takes a while to make, so I make a few servings at a time and freeze them and just add them to my sauce as I need it and let it simmer all day. This recipe makes 6 servings.

• 8 sprigs Italian flat-leaf parsley
• 1 clove garlic, minced
• 1/4 cup grated Parmigiano-Reggiano cheese
• 2 eggs beaten
• 1/4 cup bread crumbs
• 1-1/2 pounds top round steak, pounded to 1/4 inch thickness
• Salt and pepper to taste
• 6 paper-thin slices prosciutto
• 2 tablespoons flour
• 2 tablespoons olive oil
• 6 cups spaghetti sauce
• Cooked pasta (optional)

In a small bowl, stir together parsley, garlic, cheese, eggs, and bread crumbs to form a moist paste. If moisure is too loose, add a little more bread crumbs.

Lay steak on a cutting board and sprinkle salt and pepper.

Spread cheese filling over the beef, leaving about 1/4-thick uncovered around the edges. Cover filling with prosciutto.

Fold the longer sides of the steak towards the center about 1/2 inch. Starting at one of the shorter ends, tightly roll the meat, keeping the folded edges tucked in, to form a log. Secure roll with kitchen string at several points. Roll meat in flour.

In a large, heavy skillet, heat oil over medium-high heat. Add meat roll and brown on all sides.

Add sauce. Lower heat, cover and simmer until tender, about 2 hours.

Remove meat from sauce and slice into 1-1/2 inch thick servings.

Serve with sauce and, if desired, cooked pasta.

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