Buca Di Beppo Sunday Rolled Stuffed Beef (Braciole)

• 1 cup Italian style breadcrumbs
• 1/4 cup garlic, chopped
• 3 ounces pecorino romano cheese, grated
• 3 tablespoons parsley, fresh chopped
• 3 eggs
• 1 lb flank steak
• 4 hard-boiled eggs
• 6 cups marinara sauce
• 1/2 cup heavy cream
• 1 lb cavatelli

1. Mix the bread crumbs, garlic, Pecorino Romano cheese, parsley and eggs. Set aside.
2. Pound the flank steak until it is 1/4 inch thick (or ask your butcher to prepare it for you!).
3. Flatten stuffing onto the middle of the steak from end to end.
4. Lay the whole hard boiled eggs over the stuffing, roll up the steak like a salami and secure with string. Set aside.
5. In a large pan, bring the Marinara Sauce to a boil, lower the heat, and add the braciola covering it in sauce.
6. Cook with lid on for 1 hour or until the sauce is thick, stirring regularly.
7. Remove the braciola and set aside. Add the cream to the sauce and keep warm over very low heat.
8. Cook pasta until al dente, drain and toss with the sauce. Place pasta on a large platter. Remove the string from the braciola. Slice braciola into 1-inch thick pieces arrange over pasta and serve.
9. *Alton Brown browns the rolls and then places in hot marinara in a foil tented baking dish at 350 degrees for 45 minutes.

italian style breadcrumbs, garlic, pecorino romano cheese, parsley, eggs, flank steak, eggs, marinara sauce, heavy cream, cavatelli

Taken from www.food.com/recipe/buca-di-beppo-sunday-rolled-stuffed-beef-braciole-509351 (may not work)