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1/2 cup dried Italian-style bread crumbs

1 garlic clove, minced

2/3 cup grated Pecorino Romano

1/3 cup grated provolone

2 tablespoons chopped fresh Italian parsley leaves

4 tablespoons olive oil

Salt and freshly ground black pepper

1 (1 1/2-pound) flank steak

1 cup dry white wine

3 1/4 cups Simple Tomato Sauce, recipe follows, or store-bought marinara sauce

1/2 cup extra-virgin olive oil

1 small onion, chopped

2 cloves garlic, chopped

1 stalk celery, chopped

1 carrot, chopped

2 (32-ounce) cans crushed tomatoes

4 to 6 basil leaves

2 dried bay leaves

Sea salt and freshly ground black pepper

4 tablespoons unsalted butter, optional

In a large casserole pot, heat oil over medium-high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrot and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add toma

Pour half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.

If not using all the sauce, allow it to cool completely and then pour 1 to 2 cup portions into plastic freezer bags. Freeze for up to 6 months.

Yield: 6 cups

Prep Time: 15 minutes

Cook Time: 1 hour, 10 minutes

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