Prepare the filling for the braciole: Wash the parsley and chop it with one clove of garlic. Lay out the beef slices and top each with a handful of parsley, a little salt, a few pieces of garlic, and 1 teaspoon of Parmesan cheese. Roll up each slice and secure with kitchen twine or toothpicks.

In a large, deep skillet, add a few tablespoons of olive oil and sauté the remaining garlic clove and the onion until golden. Add the braciole and brown them on all sides, then add the tomatoes (whole or crushed, as you prefer). Season with salt and cook, covered, over low heat for at least 2 hours, turning occasionally.

Before finishing, taste and adjust the salt if needed. Add a few basil leaves and serve. The sauce is also great for tossing with pasta.