Braised Stuffed Flank Steak With Fettuccine

• 2 tablespoons plain dry bread crumb
• 1 tablespoon grated Parmesan cheese
• 2 tablespoons finely chopped fresh parsley
• 2 1/2 pounds boneless flank steak
• 4 slices provolone cheese
• 2 ounces prosciutto thinly sliced
• 1 teaspoon olive oil
• 1 jar (1 lb. 8 oz.) Ragu(R) Old World Style(R) Pasta Sauce
• 1 pound fettuccine or pappardelle nests, cooked and drained

1. Combine bread crumbs, parmesan cheese and parsley in small bowl. Evenly layer provolone cheese, bread crumb mixture then prosciutto on flank steak. Roll lengthwise, with the grain, and tie securely with kitchen twine.
2. Heat olive oil in 12-inch deep nonstick skillet over medium-high heat and brown steak. Add Pasta Sauce. Simmer covered about 1-1/2 hours or until steak is tender. Remove steak and let stand covered 5 minutes. Toss sauce with hot fettuccine. Remove twine, slice steak and serve over fettuccine.

bread, parmesan cheese, fresh parsley, flank steak, provolone cheese, olive oil, world

Taken from www.yummly.com/recipe/Braised-stuffed-flank-steak-with-fettuccine-299547 (may not work)