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Ingredients

• beef roll (stuffed)
• 1 (1-1/2 lbs.) flank steak, butterflied
• 6 eggs (4 hard-boiled, 2 raw)
• 6 slices bread, remove crust
• 6 oz. prosciutto (see Recipe Note below)
• 1/2 lb. bulk Italian sausage
• 3/4 lb. lean ground beef or veal
• 4 oz. grated mozzarella cheese
• 2 cloves garlic, minced
• 1/2 c. chopped fresh parsley leaves
• salt and black pepper to taste
• 4 T. olive oil
• 1 lg. onion, chopped
• 1 c. dry red wine
• 1 T. tomato paste
• 1 c. beef broth
• 8 oz. canned crushed tomatoes
• Prepare ahead:
• Have butcher cut and butterfly flank steak. Pound the flank steak to 3/8-inch thickness, trying to form a rectangle. Hard boil 4 of the eggs and remove the shells; set aside. Remove crust from bread slices, soak briefly in cold water and squeeze dry; set aside.
• To prepare stuffing:
• Chop prosciutto; mix with bulk sausage and ground beef. Add grated mozzarella, the 2 remaining raw eggs, minced garlic, chopped parsley, soaked bread, salt and pepper. Mix thoroughly to achieve a smooth mixture.
• To prepare beef roll:
• Spread prepared stuffing onto the pounded steak leaving a 1-inch border. Place the whole hard boiled eggs on top of the stuffing, end to end. roll up the meat and tie, securely with butcher?s twine. Heat the olive oil in a baking pan over medium-high heat on stove top. Add onion and saute until translucent. Add the beef roll and brown on all sides. Splash wine over meat and cook until almost completely evaporated. Dilute tomato paste in beef broth, mix in crushed tomatoes and add salt and pepper to taste. Pour tomato mixture over meat, cover baking pan and cook in a preheated 450F (230C) oven for 45 minutes, basting occasionally. Transfer meat from the roasting pan to a serving platter; set aside to "rest." Meanwhile, strain the cooking juices from roasting pan, adjust seasoning to taste and heat on stovetop in a saucepan for 10 minutes or until reduced to desired consistency.
• To serve:
• Remove butcher's twine, cut stuffed beef roll in slices and serve with warm sauce drizzled over top. Serve with roasted potatoes or fettucine on the side. Yields 6 servings.
• Recipe Note:
• If prosciutto is unavailable or undesired, substitute with an equal amount of turkey salami.

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