PREPARATION:

Bracciole with Pasta:

1. Place the beef slices between sheets of plastic wrap, working 1 or 2 at a time, and pound with a meat pounder or rolling pin until very thin, about 1/8-inch thick. Remove the plastic wrap and repeat with the remaining meat slices. Season the meat on both sides lightly with salt and pepper.
2. In a mixing bowl combine the garlic, Parmesan, and breadcrumbs. Toss to combine. Lay one Prosciutto slices on each slice of meat. Top with one baton of Parmesan cheese. Divide the breadcrumb mixture evenly among the slices of meat, about 1/3 cup of stuffing for each slice of meat, spreading to within 1-inch of the edges. Carefully roll each piece of meat into a tight cylinder so that it resembles a fat cigar. Use toothpicks to secure the meat. Dredge meat rolls in flour.
3. In a large Dutch oven, heat the remaining 2 tablespoons of olive oil over medium-high heat and brown the rolled meat, working in batches, until well browned on all sides, about 6 minutes. Remove the browned meat to a plate and set aside. To the pan with the oil and meat juices, add the onion and red wine; bring to a simmer and cook until wine is reduced and onion is softened. Return all of the browned meat to the pan, add the marinara sauce, and bring to a boil. Cover, reduce the heat so that the sauce just simmers, and cook the bracciole (stuffed, rolled meat) in the sauce, stirring occasionally, for about 2 hours or until the meat is very tender. If the sauce gets too thick during this time, thin by adding a bit of water as necessary.

   To Serve: Remove the toothpicks from the bracciole and serve with the marinara sauce over cooked pasta.

Marinara Sauce:

1. In a large saucepan or Dutch oven, heat the olive oil over medium heat and, when hot, add the pancetta and cook until golden brown and slightly crispy, about 3 minutes. Increase the heat to medium-high and add the onion and cook until softened and beginning to caramelize, about 6 minutes. Add the garlic and cook until fragrant, 1 to 2 minutes. Add the tomatoes along with their juices and stir to combine. Add the oregano, salt, and crushed red pepper, reduce the heat to a simmer, and cook for 30 to 40 minutes, or until the sauce is slightly thickened. Add the basil, stir to combine, and let sit for 5 minutes before serving.