Brasato(Italian Beef Roll)

• 1 regular cut round steak (2 to 2 1/2 lb.)
• 2 links Italian sausage (1 hot, 1 sweet)
• 24 to 30 oz. Ricotta cheese
• 8 oz. Mozzarella cheese, diced
• 2 Tbsp. Parmesan grated cheese
• 2 whole eggs, beaten
• 8 oz. Prosciutto or ham, diced
• 1/2 Tbsp. oregano and basil, each
• 2 Tbsp. virgin olive oil (greenish tint is best)
• 3 to 5 cloves garlic, crushed
• 1/2 c. dry red wine
• 60 to 64 oz. Italian red sauce (your own or a good name brand, e.g. Ragu)
• 1 lb. vermicelli (thin spaghetti)

1. Strip sausage from links, brown and drain.
2. In a large bowl, mix sausage with eggs, cheeses and ham. Add oregano and basil. Heat sauce on low.
3. Trim most of the fat from the steak; with meat mallet, pound meat to 1/4-inch thick.
4. Sprinkle and pat pepper and garlic on it.
5. Spread the cheese/meat mixture evenly over steak, then roll up (jelly roll style) tightly.
6. Secure with household string on sides and lengthwise.
7. Brown all sides in olive oil. Transfer to red sauce and bring to a light boil, then simmer 2 1/2 to 3 hours, turning meat occasionally.
8. At about the last hour, add wine.
9. Cook pasta al dente. Top each serving with a slice of meat roll.
10. Serve with sauce and grated Parmesan or Romano cheese. (A fresh green salad, Italian bread with garlic butter and good dry, red wine go quite well.) Serves 8 to 10.
11. Great as leftovers.

regular, italian sausage, ricotta cheese, mozzarella cheese, cheese, eggs, ham, oregano, virgin olive oil, garlic, red wine, italian red sauce, vermicelli

Taken from www.cookbooks.com/Recipe-Details.aspx?id=704336 (may not work)