Espresso and Lime

0 Preheat your oven to 325 degrees
1 Using a meat tenderizer or heavy pot to pound your the thinly sliced beef thin between two sheets of plastic wrap or parchment paper
2 Combine 2 tablespoons of minced garlic, 1/4 cup of finely chopped parsley, 1/2 cup of parmesan, 1/2 cup of breadcrumbs and 1 teaspoon of Italian seasoning in a small bowl
3 Take one piece of thinly pounded beef, season with salt and black pepper, place one piece of prosciutto on top and add a thin layer of the filling over the entire surface
4 Roll up tightly like a cigar, tucking in the sides to help the filling stay in place. Secure with toothpicks or butchers twine
5 Add 1 tablespoon of olive oil into a braiser or dutch oven placed over medium high heat
6 Place your braciole rolls into the olive oil with the seam side down at first. Turn the braciole over to ensure that all of the sides have been browned. Once the meat has been browned, remove them from the pot and set them on a plate for now
7 Add 2 tablespoons of butter, 1 tablespoon of olive oil, 2 cloves of minced garlic and 1/2 cup of beef broth to the pot and scrape up any of the browned bits with a wooden spoon
8 Add 28 ounces of crushed tomatoes and a pinch of crushed red pepper
9 Add the braciole back into the tomato sauce
10 Cover the dish with foil and braise in a 325 degree oven for 90 minutes
16 Carefully transfer the dish to a heatproof surface, remove the foil and transfer the braciole to a cutting board
17 Carefully remove your toothpicks and slice the rolls in half on a diagonal
18 Spoon the tomato sauce over the rolls and serve with pasta or mashed potatoes