Braciole

• 3-4 beef cutlets or thin round steak
• 5-6 cloves garlic, chopped
• 1 red pepper, sliced thin about 1" long
• 1 green pepper, sliced thin about 1" long
• Italian Leaf Parsley
• Mrs Dash's Table Blend seasoning
• Olive oil for browning
• Parmesan cheese, grated
• String for tying (make sure it is regular old string and not some exotic plastic, polymer that is going to give you cancer if cooked!)
• Optional: use toothpicks instead of string 

Using a cutting board, cover with wax paper. Place one slice of meat on the wax paper and cover with Saran Wrap (works better than wax paper on top). Let all of your bad feelings and pent up emotions fly and pound the crap out of the meat until thin. Turn it over and pound it again. Inspect the Saran Wrap after each pounding to make sure no holes are in it, if so replace it.  Repeat with the remaining slices of meat, or until all of your frustrations have been released.

Cut pounded meat into about 3" wide and 4" long strips (depends on shape of meat) and sprinkle with Parmesan cheese and Mrs Dash's seasoning.  Put slices of red and green pepper, garlic, and parsley near one end of the meat and roll up like a burrito (fold side inward where mixture is at and then roll meat down toward the other end.  Try to keep stuffing from coming out of the sides).

Tie rolled meat in the middle first and then near the end of each side, or stab a toothpick through the middle and sides like a little voodoo doll.

When all of the meat has been rolled up, heat a frying pan with olive oil and brown the meat rolls on each side. Place on to a dish if the spaghetti sauce is not yet ready and cover.  Place in spaghetti sauce to simmer.  They should simmer in the sauce for a few hours (the right way to make spaghetti sauce).

Note: Remind people eating the braciole that it is tied with string, or has lethal toothpicks in them and not to eat either.