In a sauce pan large enough to hold the sauce and 8 braciole, slowly heat your tomato sauce

While the sauce heats, prepare the braciole

Take a one small steak and place in a ziploc bag you have cut open on one side

Using the heel of your palm, gently pound the steak until between ⅛” to ¼’ thick (3mm-6mm)

Repeat for remaining slices of beef

Spread beef slices out on a flat surface. Sprinkle each with kosher salt and fresh ground black pepper.

Divide the prosciutto into 8 pieces, then place on on each slice of beef

Add the 2-3 slices of mushroom, several pieces of mozzarella, several slices of garlic and a few parsley leaves to each piece of meat. Place them closer to one end than the other.

Starting at the end nearest your filling, roll each piece of beef into a cylinder. Try to tuck in the sides to hold in the filling as you roll

Secure with toothpicks.

Heat a small amount of olive oil in a large skillet or Dutch oven over medium-high heat.

Place the beef rolls, seam side down in the skillet and brown. This seals the seam. .

Cook, turning the meat occasionally until each roll is nicely browned on all sides, 4 -5 minutes total..

When all the braciole are browned, place them in the tomato sauce. Give them a gentle push to make sure they are each submerged or mostly submerged, in the sauce

Cover and cook on low heat, turning occasionally until beef is tender about 1 1/2 hours. When done remove toothpicks and serve with pasta