Place beef slices on a cutting board. If needed, pound with a meat mallet until thin and even. This ensures tender rolls and even cooking.

In a mixing bowl, combine breadcrumbs, Parmesan cheese, garlic, parsley, salt and pepper. Mix well. This filling adds flavor and a slight crunch inside the beef.

Evenly spread the breadcrumb mixture over each beef slice. Leave a small border along the edges. This helps keep the filling inside during rolling.

Carefully roll each beef slice from one end to the other. Secure with toothpicks or kitchen twine. This keeps the braciole intact while cooking.

Heat olive oil in a large skillet over medium heat. Add beef rolls and sear on all sides until golden brown. This seals in flavor and creates a nice crust.

In a large pot or Dutch oven, add tomato sauce and optional red pepper flakes. Heat gently over medium heat until warm.

Add seared beef rolls to the sauce. Cover and simmer over low heat for 1–1.5 hours. This slowly cooks the meat, making it tender and flavorful.

Make sure the beef is tender and fully cooked. Remove toothpicks or twine carefully. Spoon sauce over the braciole before serving.

Serve braciole hot with sauce over pasta, polenta or roasted vegetables. Sprinkle extra Parmesan or parsley for garnish. Enjoy the classic Italian taste.