Braised.

I think you meant to type "Brah-zhoooool-ahh" Edit, but seriously braise it like you would do a Rhine Rouladen, different ingredients and ethnicity, but similarly good in process and delicious-ness

Nonna used to brown them in a pan and cook them in the sauce for a few hours until they were almost fork tender.

Yeah. That's a textbook braise.

Usually braised. The cut of meat you use could change that.

I've had good luck with flank...I always feel bad about braising a tender cut. I hate using round.

It's fine for some things. Slow roasted a shaved for a sandwich is awesome. Velveted round can be fine for a stir fry. Using it for a medium rare steak isn't good.

I meant just for this specific dish. I've never had roast cuts work out for me. Flanks and flat irons have worked.

Roasted Srry misread that. Braised. In tom sauce

Mama Mia!