Total Calories: 427
1 In a large bowl, mix together the pork, egg, cheese, bread crumbs, parsley, garlic, and salt and pepper to taste.
2 Lay a large piece of plastic wrap on a flat surface and place the beef on top. Place a second sheet of plastic over the beef and pound gently to flatten the meat to about a 1/4-inch thickness.
3 Discard the top sheet of plastic. Arrange the prosciutto slices over the beef. Spread the meat mixture over the prosciutto, leaving a 1/2-inch border all around. Place the hard-cooked eggs in a row on one long side of the meat. Fold the meat lengthwise over the eggs and filling and roll up like a jelly roll, using the bottom sheet of plastic wrap to help you roll. With cotton kitchen string, tie the roll at 1-inch intervals like a roast.
4 Heat the oil over medium heat in a large Dutch oven or other deep, heavy pot with a tight-fitting lid. Add the beef roll and brown well on one side, about 10 minutes. Turn the meat with tongs and scatter the onion all around. Brown the meat on the other side, about 10 minutes.
5 Add the wine and bring it to a simmer. Stir in the crushed tomatoes and water. Cover the pan and cook, turning the meat occasionally, about 11/2 hours, or until the beef is tender when pierced with a fork.
6 Transfer the meat to a plate. Let the meat cool 10 minutes. Remove the strings and cut the roll into 1/2-inch slices. Arrange the slices on a warm platter. Reheat the sauce if needed. Spoon the sauce over the meat and serve.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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