In a bowl, mix together breadcrumbs, chopped parsley, parmesan cheese, ½ tsp salt, and garlic powder. Drizzle with ¼ cup olive oil and combine well until the mixture is moist.

Slice the flank steak into 2 or 3 thin pieces. Use a meat tenderizer to flatten each piece to about ¼ inch thick. Lay slices of prosciutto on top of the steak, then sprinkle the breadcrumb mixture evenly over the prosciutto.

Carefully roll up each steak slice tightly starting from one end, securing with butcher string. Season the outside of the rolls with salt and pepper.

In a large pot, heat 1 tbsp olive oil over medium-high heat. Sear the braciole on all sides for about 60-90 seconds each until browned. Once seared, remove them from the pot and set aside.

Reduce heat to medium, add another tbsp of olive oil, and sauté the sliced garlic for 1-2 minutes until fragrant. Pour in the non-alcoholic red wine substitute and let it simmer for 30 seconds to cook off some of the acidity.

Add the crushed tomatoes, salt, and basil leaves to the pot. Stir well and bring the mixture to a gentle simmer.

Return the braciole to the pot, ensuring they are almost covered with the sauce. Cover the pot and let simmer on low heat for 3 hours, stirring occasionally. This slow cooking will make the beef incredibly tender.

After 3 hours, carefully remove the strings from the braciole before serving. Serve the braciole over your favorite pasta, garnished with extra parmesan cheese if desired.