1 lb. lean ground beef
2 eggs
2 egg yolks
4 T sharp provolone or caciocavallo cheese, grated
¼ cup Italian parsley, chopped
1 t fresh oregano, chopped
1 t fresh thyme, chopped
salt and pepper to taste
nutmeg to taste
¾ lb. slice of lean beef, beaten until it is in the shape of a rectangle
2 eggs, hard boiled and sliced
¼ lb. sharp provolone or caciocavallo cheese, grated
5 oz. pancetta, thinly sliced and cut into strips
4 oz. Prosciutto di Parma, thinly sliced and cut into strips
¼ cup olive oil
2 small onions, finely chopped
2/3 cup red wine
Place the first seven ingredients in a large bowl and mix well, adding salt, pepper and nutmeg to taste. Place the beef slice on a work surface. Spread the beef mixture evenly over the beef slice, leaving the edges free. Cover with the hard boiled egg slices, cheese, pancetta, and prosciutto. Roll up the meat and tie it securely with kitchen twine.
Heat the olive oil in a large skillet, add the onions and sauté until golden. Then add the meat roll and brown all over. Add the wine and cook over moderate heat until it evaporates. Season with salt and pepper, cover and cook over low heat for about 1 ½ hours. Remove the meat from the skillet and deglaze the pan with additional wine and pour over the meat before serving.
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