In a large bowl, combine breadcrumbs, chopped parsley, grated Parmesan cheese, garlic powder, salt, and olive oil. Mix until clumping together to create stuffing.

Slice flank steak into thin pieces, about 1/4 inch thick. Pound each slice evenly with a meat tenderizer.

Lay a slice of prosciutto on each flank steak piece and spoon the breadcrumb mixture on top. Roll tightly and secure each roll with twine or toothpicks.

Heat olive oil in a heavy-bottomed pot. Sear each braciole for 60-90 seconds on each side until golden brown.

Add another tablespoon of olive oil to the pot, sauté sliced garlic, deglaze with red wine, then add crushed tomatoes, salt, and fresh basil.

Return the seared Beef Braciole to the pot, cover partially and let simmer on low heat for 3 hours.

Remove twine and serve braciole on pasta or with bread, garnished with extra Parmesan and fresh basil.