The stuffing in the Braciole adds substance to this dish, but you can also serve it with cooked pasta or garlic bread if you wish. Add a salad and a steamed vegetable for a complete meal.

1. Preheat oven to 350°F.

2. Rub 2 tablespoons of the oil over both sides of the steak. Put the steak between 2 pieces of plastic wrap; pound the meat to ¼" thickness. Remove the plastic wrap and season the meat with salt and pepper. Sprinkle the garlic over the meat, then rub it into the meat.

3. Add the breadcrumbs, carrot, celery, onion, oregano, rosemary, thyme, parsley, Parmigiano-Reggiano, and eggs to a bowl; mix well. Use your hands to shape the mixture into a log and place it in the center of the meat. Roll up the steak like a jellyroll so that when you slice the meat later, the slices will be against the grain of the meat; tie with butcher's twine.

4. Add the remaining 2 tablespoons of oil to an ovenproof Dutch oven; bring to temperature over medium heat. Add the meat roll; brown for 5 minutes on each side.

5. Stir the sugar into the pasta sauce, then pour it over the meat. Cover and bake for 1 ½ hours, or until the meat is tender.

6. Bake uncovered for 15 minutes if necessary to thicken the sauce. Remove from the oven and let rest for 15 minutes, then move the meat to a serving platter, carve, and spoon the sauce over the meat. Garnish with fresh parsley and serve topped with additional freshly grated Parmigiano-Reggiano, if desired.