1 round steak of beef 1/2 inch thick pounded out to be 1/4 inch thick.

1/2 pound ground veal

1/4 cup ground prosciutto (fat & lean)

1/4 cup ground hard salami

1/2 cup Parmesam

2 tbsp butter softened

1 cup fresh bread crumbs, crust removed soaked in milk and squeezed until almost dry

1 egg

The chopped mixture

1/4 pound fresh ham fat (pork fat)

1 small onion

1 carrot

3 springs parsley (stems and all)

1 clove garlic

1 bay leaf

1 whole clove

1/2 cup white wine

2 TBSP flour

1 28 oz. can diced tomatoes

salt and pepper to taste

Procedure:

1. Pound beff between 2 pieces of plastic wrap to an 1/4 inch or thinner being careful not to put holes in it season with salt & pepper.

2. Mix the ground meats stuffing mix and seasoned with salt & pepper

3. Spread stuffing over beef leaving an 1/2 inch space around edge

4. Roll up tightly and either tie with twine or use toothpick to secure it closed

5. Put the chopped vegetable mix  in a heavy sauce pot and sweat (cook lightly).

6 Add beef roll and brown on all sides, add flour, cook for 1 minute add white wine, tomatoes, bay leaf and whole clove.

7. Simmer, (low heat) covered, turning occasionally for 2 hours or more, until tender.

8. When done remove to platter and keep warm. While doing that put sauce component through a sieve/ food mil and return to heat and reduce until you reach you desired thickness, stir often!

9. Slice and pour sauce over meat.

I like to serve it with a mushroom risotto, or soft polenta, and vegetable of your choice, broccoli rabi is nice

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