Nana’S Italian Roulade

• 6 bacon strips
• 2 garlic cloves, minced
• 3/4 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 beef flank steak (1-1/2 to 2 pounds)
• 1/4 cup grated Parmesan cheese
• 3 hard-boiled large eggs, sliced
• 1/4 cup minced fresh parsley
• 2 tablespoons olive oil
• 3 jars (24 ounces each) meatless pasta sauce
• Hot cooked spaghetti
• Additional minced fresh parsley

1. Preheat oven to 350u0b0. Place bacon on a microwave-safe plate lined with paper towels. Cover with additional paper towels; microwave on high 3-5 minutes or until partially cooked but not crisp. In a small bowl, mix garlic, Italian seasoning, salt and pepper.
2. Starting at a long side, cut steak horizontally in half to within 1/2 in. of opposite side. Open steak flat; Pound with a meat mallet to 1/4-in. thickness.
3. Spread garlic mixture over steak; sprinkle with cheese. Layer with eggs and bacon to within 1 in. of edges; sprinkle with parsley. Starting with a long side of the steak, roll up jelly-roll style (along the grain); tie at 1-1/2-in. intervals with kitchen string.
4. In a Dutch oven, heat oil over medium-high heat. Brown roulade on all sides. Pour pasta sauce over top. Bake, covered, 1-1/2-1-3/4 hours or until meat is tender.
5. Remove roulade from pot; remove string and cut into slices. Serve with sauce over spaghetti. Sprinkle with additional parsley.

bacon strips, garlic, italian seasoning, salt, pepper, parmesan cheese, eggs, fresh parsley, olive oil, pasta sauce, parsley

Taken from www.tasteofhome.com/recipes/nana-s-italian-roulade/ (may not work)