• Prep the braciole filling: Place about 4 thin slices of Italian bread in a bowl and drizzle water over it, to dampen the bread. Grate the Pecorino, if needed. Rinse, dry and cut up the parsley and basil. Peel and chop two cloves of garlic. Measure out the salt and pepper. Make sure to set out 18 toothpicks or have kitchen twine ready.
• Tear up the soaked bread into pieces, until you have one cup. Add the bread pieces to a small mixing bowl, along with the Pecorino, basil, parsley, chopped garlic, salt and pepper. Stir gently to combine. Use a spoon to divide the filling into six sections in your bowl.
  
• Place 2 or 3 slices of thin steak at a time on a large cutting board. (To prevent a mess, you can line your cutting board with plastic wrap first. You also can loosely cover the meat with plastic wrap before pounding it.) Pound the steak to make it more tender, being careful not to tear the meat.
  
• Top each steak with ⅙ of the braciole filling, covering the entire piece, except for about ½ inch around the border. Starting on the short side of the meat, roll up the braciole and secure it closed with three toothpicks a couple of inches apart (or tie it with kitchen twine). Wash your hands well. Choose either the Stovetop or Instant Pot method for cooking the braciole and sauce.

Stovetop Instructions

• In a tall sauce pot, heat the olive oil on medium-high heat and sauté three braciole at a time, just until browned on all sides. Remove the meat to a platter, and when all the rolls are browned, deglaze the pot. Do this by adding in ¼ cup of wine and stirring it around to scrape up any bits from the bottom of the pan.
• Add the crushed tomatoes, four cloves of pressed garlic, bay leaf, salt and red pepper flakes. Stir to combine. Add the braciole rolls to the pot and stir. When the sauce comes to a boil, lower the heat to a simmer. Cover the pot loosely with a lid propped open with a wooden spoon resting on the edges. Cook for 90 minutes, stirring occasionally to prevent sticking.

Instant Pot Instructions

• With the lid sealed, set the Instant Pot to sauté on medium heat for 20 minutes. While it's preheating, prepare the sauce ingredients. Press the garlic (or finely chop it) and have the other ingredients ready.
• When the Instant Pot is heated up (mine takes four minutes), remove the lid and pour ½ cup oil into the pot. Wearing oven mitts in case of splashing, sauté three braciole rolls at a time in the oil. Use kitchen tongs to turn the meat as needed to brown all sides. If the meat is sticking to the pot, just use your tongs to scrape under the meat. It will take around 7 ½ minutes to brown each batch, or 15 minutes total. Remove the browned braciole to a platter and press Cancel on the Instant Pot.
  
• Deglaze the Instant Pot by adding ¼ cup of wine to the pot and using a wooden spoon to scrape all the bits off the bottom. This helps with flavor and to prevent burning.
• Add ½ cup of water to the Instant Pot, then add the braciole. Add the crushed tomatoes, four cloves of pressed garlic, bay leaf, salt and red pepper flakes on top of the meat, but do not stir. Close and seal the lid. Set the Instant Pot to pressure cook for 30 minutes on high.
• It will take about 20 minutes for the Instant Pot to preheat, after which you will likely see a "burn" signal." If you get the burn signal, press Cancel. Do an instant release of the steam by pressing the vent spout with a wooden spoon. When all the steam is released, open the lid and stir the sauce, making sure to scrape along the bottom of the pot. Replace the lid and seal it. Set the Instant Pot to pressure cook on high for 30 minutes (or however many minutes were remaining of the original 30-minute pressure cooking time). You should not get another burn signal, but if you do, repeat these steps.
  
• When the braciole is done pressure cooking, do an instant release of the steam and open the pot.

Serving & Storing the Braciole

• Serve the braciole and sauce with pasta, polenta or farro. It looks nicer to slice the braciole into rounds if you have company. Store leftover braciole and sauce in the refrigerator for up to four days or freeze them for up to three months.